Creamy Ayurvedic Butternut Soup

Here is a beautiful, smooth, warming soup for those chilly winter days.  We hope you will enjoy it!

Ingredients

• 4 tbsp coconut oil
• 1 butternut squash, cubed into squares (yields about 3 cups cooked)
• 1 tbsp medium curry powder
• 1 brown onion, diced
• 2 cloves garlic, crushed
• 2-inch piece of ginger, grated
• Salt & pepper to season
• 2 tsp ground turmeric
• 1/2 cup smooth peanut butter (or other nut butter)
• 2 cups vegetable stock
• 1 can coconut milk

Toppers: Serve with your favorite soup toppers! Here are some of our suggestions for this combination: cilantro, lime, or toasted gluten-free bread .

Method

1. Preheat oven to 350ºF (180ºC). Coat butternut squash in 3 tbsp coconut oil and roast for 30-40 minutes or until golden brown and soft.
2. Heat a large pot over medium heat, add curry powder and dry toast for 1 minute.
3. Add 1 tbsp coconut oil, then add onions, ginger and garlic and sauté for 2 minutes.
4. Season with salt and pepper.
5. Add cooked butternut squash, turmeric, peanut butter, stock, and coconut milk to the saucepan, stir well and simmer for 15-20 minutes.
6. Allow soup to slightly cool, then blend (in blender or food processor) in batches until you have a smooth purée. Taste and add salt and pepper, if needed.