Curry Butternut Squash Soup
Curry Butternut Squash Soup
Equipment
- 1 Vitamix
Ingredients
- 1 medium Butternut Squash, peeled and chopped
- ½ cup onions, diced
- 3 garlic cloves, minced
- 2 tsp curry
- 4 cups No Chicken broth
- ½ cup soy milk
- 3 drops coconut extract
- ¼ tsp cinnamon
Instructions
- If you have roasted butternut squash proceed to next instructions.
- Preheat oven to 400 degrees F. Take a baking tray and line with silicon mat or parchment paper. Spread evenly on baking tray and bake until tender. Allow to cool for 10 minutes.
- In your high speed blender all all the ingredients except for the curry powder.
- Take a dry frying pan and add the curry powder and allow to bloom over medium heat. Once you smell the curry, remove from stove and add to the blender.
- Blend until smooth. Continue to add stock or soy milk until you reach the consistency you want. Heat in a pot on stovetop until bubbling. Top with pumpkin seeds and or vegan sour cream.
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