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📷 and recipe from @minimalistbaker

Who’s excited for soup season?!🍜

There is an abundance of squash at the market right now, and you can swap out for pumpkin or acorn if that’s what you have available🎃

Curried Butternut Squash Soup
Ingredients:
•1 Tbsp coconut or avocado oil
•2 medium shallots (diced)
•2 cloves garlic (minced)
•6 cups peeled & chopped butternut squash (~6 cups)
•1 pinch sea salt + pepper
•1 1/2 Tbsp curry powder
•1/4 tsp ground cinnamon
•1 can coconut milk
•2 cups vegetable broth
•1-3 Tbsp maple syrup
•1-3 tsp chilli garlic paste
For Serving:
•toasted pumpkin seeds
•chilli garlic paste
•full fat coconut milk

Instructions:
1. Heat large pot over medium heat.
2. Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stir frequently.
3. Add squash and season with salt, pepper, curry powder, ground cinnamon. Stir. Cover and cook for 4 minutes stirring occasionally.
4. Add coconut milk, broth, maple syrup, and chilli garlic paste.
5. Bring to a low boil and then reduce heat to low, cover, and simmer for 15 minutes (or until squash is fork tender).
6. Using an immersion blender or blender and purée on high until creamy. Return soup back to pot.
7. Taste and adjust seasoning. Continue cooking for a few more minutes over medium heat.
8. Serve as is or with garnishes mentioned above. Store leftovers in fridge for 3-4 days or freezer up to 1 month. Enjoy😃
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