Ingredients:
- 1 medium-sized butternut squash
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of turmeric powder
- 1 teaspoon of ginger powder
- 4 cups of vegetable broth
- 1 cup of coconut milk
- Salt and pepper to taste
- Olive oil
- Fresh chopped parsley or cilantro for garnish (optional)
**I also added homemade croutons and pistachios to mine!
Instructions:
1. Begin by peeling the butternut squash and removing the seeds. Cut it into small cubes and set aside.
2. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add in the chopped onion and sauté until translucent, about 5 minutes.
3. Add in the minced garlic, turmeric powder, and ginger powder. Stir and cook for another 1-2 minutes until fragrant.
4. Add in the butternut squash cubes and stir to combine with the spices. Let it cook for about 5 minutes, stirring occasionally.
5. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 20 minutes or until the squash is tender.
6. Using an immersion blender or transferring the soup to a blender, blend the soup until smooth and creamy.
7. Return the soup to the pot and stir in 1 cup of coconut milk. Let it simmer for another 5 minutes.
8. Taste the soup and add salt and pepper to your liking.
9. Serve the soup hot in bowls and garnish with fresh chopped parsley or cilantro, if desired.