Curried Butternut Squash Soup

1 Tbsp. olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
1 thin slice fresh ginger, peeled, grated
10 cups cubed butternut squash (about 3½ lbs.)
1 tsp. sea salt
2 tsp. curry powder
6 cups organic vegetable broth
1 cup coconut milk


  • Heat oil in large saucepan over medium heat.
  • Add onion, garlic, and ginger; cook, stirring frequently, for 3 to 5 minutes, or until soft and fragrant.
  • Add squash, salt, and curry powder; cook, stirring frequently, for 3 minutes.
  • Add broth. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes, or until squash is soft.
  • Place soup in a blender or food processor in small batches; cover with lid and kitchen towel. Blend until smooth.
  • Place blended soup back into saucepan. Add coconut milk; cook, over medium heat, for 2 to 3 minutes, or until heated through.

Yours in good health,Heather Vroman FitEffex Health and Fitness Coach Worcester Metrowest
Health Coach & AFAA Certified Personal Trainer
(508) 523-6143