This soup is so flavorful, you needn’t add anything extra!
2 cups butternut squash, peeled and cubed
1 large onion, chopped
3 Tbsp coconut oil
1 Tbsp minced garlic
1 Tbsp minced ginger
2 cups veggie broth
1 apple, peeled and cubed
½ tsp cumin
1 tsp curry powder
½ tsp cinnamon
1 can coconut milk
- Preheat oven to 400F. Toss squash with 1 Tbsp coconut oil and season with salt and pepper. Roast for 15minutes or until just tender.
- Heat remaining oil on medium-low, in a large soup pot. Add onion. Saute until soft and translucent. Add garlic and ginger and stir until fragrant.
- Add veggie broth, apple, cooked squash and remaining spices, and simmer 10minutes or until squash is soft. Add coconut milk and stir.
- Remove from heat and puree in blender. Return to stove and heat through. Enjoy!