Curried Butternut squash soup

This curried butternut squash soup is so easy, creamy, perfectly spiced and beautifully garnished. Ready in just 30 minutes. A fall favourite! AND -- there's zero food waste!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

\- Peel, deseed, and dice your squash. ⁠ \- Heat a large pot over medium-low. Saute garlic and onion for 2-3 min. Season with s&p.⁠ \- Add diced squash & curry powder, stir, and put the lid on to steam for 3-5 min. ⁠ \- Pour in coconut milk and 2 to 3 cups of broth (enough for the squash to be just covered with liquid. If you like your soup really thick, start with less broth and add more once you puree the soup if needed).⁠ \- Bring to a boil, lower heat, stir in chilli garlic sauce or maple syrup. Cover & simmer for 10-15 min or until the squash easily breaks apart. Stir periodically.⁠ \- Blend until smooth and creamy. Taste and adjust the seasonings/add more broth if the soup is too thick. ⁠ ⁠ \- To serve, garnish with roasted squash seeds and skin, fresh herbs, and/or a dollop of your favourite coconut yogurt. Serve warmed naan