Butternut Squash Soup

• 1 tbsp oil
• 1 onion (thinly diced)
• 2 cloves garlic, minced (2 cloves yield ~1 tbsp)
• 1 small peeled & chopped butternut squash
• 1 pinch each sea salt + black pepper
• 1 1/2 tbsp curry powder
• 1/4 tsp ground cinnamon
• 1 can light coconut milk
• 500ml vegetable broth
• 1-3 tbsp maple syrup

Heat a large pot over medium heat. Add oil, onion, and garlic. Sauté for 2 minutes, stirring frequently.

Add butternut squash and season with salt, pepper, curry powder, and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.

Add coconut milk, vegetable broth, maple syrup or coconut sugar, and chili garlic paste (optional – for heat). Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.

Purée on high until creamy and smooth.