Undeniably Delicious Squash Soup!

This Creamy One Pot Squash Soup is so easy to make and it’s the perfect comforting soup for fall! Don’t forget it’s healthy, dairy-free and vegan too!

You will need:

• 2 cups of squash (any type, cooked and pureed)
• 1 cup light coconut milk
• 1 cup low sodium vegetable broth (or better yet, make your own!)
• 1 tablespoon sugar or sweetener (an apple works too!)
• 1 teaspoon Thai red or green curry paste
• 3 garlic cloves
• Pinch of salt & pepper
• 1 medium onion
• 1/4 teaspoon ground ginger
• 8 ounces of a protein of your choice
• 1 tablespoon lemon juice
• Chopped fresh cilantro to garnish
• Squash seeds to garnish (Roasted or raw!)

Method:

• Heat a large pot over medium heat.
• Add the onion, garlic, salt and pepper and saute until the onion is soft and transparent.
• Add the cubed butternut squash.
• Add the vegetable stock, ginger, curry paste and stir to combine.
• Add the lid to the pot and bring to a boil over medium-high heat.
• Once the soup reaches a boil turn the heat down to medium-low and simmer for about 20 minutes or until the butternut squash is very tender when you pierce it with a fork.
• Remove the soup from the heat and add the coconut milk and sugar.
• Puree with a hand-held blender, or puree in batches in a regular counter-top blender.
• Serve immediately with a garnish of fresh cilantro, a squeeze of lemon and some toasted squash seeds, or store in airtight containers in the fridge or freezer.