Coconut Curry Butternut Squash Soup
Ingredients
- 2 tablespoons olive oil
- 2 ribs celery, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium butternut squash, cooked, peeled, seeded, and cut into chunks
- 4 cups vegetable broth
- 1 tablespoon yellow curry powder
- 2 teaspoons grated fresh ginger, or 1/2 teaspoon ginger powder
- 1 5.4-ounce can coconut cream
Instructions
- Drizzle olive oil into Dutch oven or stockpot set over medium heat. Add celery, onion and garlic and cook until the onion is fragrant, about 3 minutes. Add butternut squash, vegetable stock, curry powder, ginger, and coconut cream. Stir to combine and then simmer until heated throughout, about 10 minutes.
- Blend soup until smooth using an immersion blender, blender, or food processor.
- Remove from heat and serve.
