Creamy Coconut Curry Butternut Squash Soup

Creamy Coconut Curry Butternut Squash Soup
This soup is full of warming flavors and packed with nutrition! Be sure to use a high-quality, organic curry powder. Serve with a crusty bread and big salad for a hearty meal and share outside on a chilly fall evening with friends! You will feel like you are dining at a fine restaurant. Trust me on this one!
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  1. 1 tablespoon coconut oil
  2. 1 medium onion, chopped (about 2 cups)
  3. 2-4 cloves garlic, minced
  4. 1 (2 1/2-pound) butternut squash, peeled, seeded and cut into 1-inch cubes
  5. 6 cups low-sodium chicken broth or vegetable broth
  6. 1 15 oz can unsweetened coconut milk (low-fat or full fat)
  7. 1 tablespoon plus 2 teaspoons curry powder
  8. 1/2 teaspoon salt, plus more, to taste
  9. 2 tablespoons raw honey
  10. 4 teaspoons plain low-fat yogurt, for garnish *optional (we use 2% Greek FAGE)
  11. Roasted pumpkin seeds, for garnish *optional
  1. Heat oil over medium heat in a 6-quart stockpot. Add onions and garlic and saute until soft but not brown, about 6 to 7 minutes. Add the butternut squash, broth, curry powder and salt and bring to a boil. Reduce heat and simmer until squash is tender, about 12 to 15 minutes. Stir in can of coconut milk. Remove from heat stir in honey and puree with an immersion blender or in batches in a blender until smooth. Season with salt, to taste.
  2. Ladle into serving bowls and add a dollop of yogurt and sprinkling of roasted pumpkin seeds.
Adapted from Ellie Krieger
Adapted from Ellie Krieger
Resilient Health Coaching
Liza Tennant
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