Curried Coconut-Butternut Squash Soup
Ingredients
- 2 cups Butternut Squash Chopped
- 1 tablespoon Vegetable Oil
- 1 medium Onion Diced
- 1 teaspoon Cumin
- 1/2 teaspoon Cinnamon
- 1 teaspoon Curry Powder Or more to taste
- 5 cups Chicken Broth Or water
- 1 cup Coconut Milk
Instructions
- Cook the chopped squash and diced onion in vegetable oil until the onion is soft, about 3 minutes.
- Add cumin, cinnamon, and curry powder to the vegetables and cook for another minute.
- Pour in the chicken broth (or water) and coconut milk, bring to a boil, and cook for about 6 minutes, or until the squash is tender.
- Serve topped with fresh cilantro and crusty bread or a scoop of rice.
