Curried Butternut Squash Soup

1. 1

   1. Heat olive oil over medium heat in a 6-quart stockpot.

2. 2

   2. Add onions and garlic and saute until soft (but not brown), about 10 minutes.

3. 3

   3. Add the butternut squash, vegetable stock, curry powder and salt.

4. 4

   4. Bring to a boil and then simmer until the squash is tender, about 15 minutes.

5. 5

   5. Once the squash is cooked, turn off the heat and while stirring add the coconut milk.

6. 6

   6. Puree the soup with an immersion blender; or in batches in a blender until smooth.

7. 7

   7. Ladle into soup bowls and garnish with dollops of yogurt and toasted butternut squash seeds.

* Per serving · 4 servings · Values may vary.

No additional tips available.