• In a thick bottomed stock pot heat the oil over medium heat. Add chopped onions and cook, stirring occasionally until softened.  Add curry powder, cumin, coriander, cayenne pepper, salt, and pepper and cook for 1-2 minutes.  Add the butternut squash to the pot and cover with water.  Bring to a simmer and cook for about 40 minutes or until the squash is completely tender.
  • Use a hand blender (immersion blender) to blend the soup smooth. Add coconut milk and stir until well mixed.  Add more salt to taste if needed.

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