Roasted Butternut Squash Soup

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Ingredients

2 medium shallots
2 cloves or 1 Tbsp garlic
6 cups butternut squash (1 small squash)
1 1/2 Tbsp curry powder
1/4 tsp black pepper
1/4 tsp Origine Organic Ground Cinnamon
1/4 tsp Origine Organic Ground Turmeric
1 14-ounce can light coconut milk
2 cups vegetable broth (plus extra for sauté)
1 Tbsp Origine Organic Coconut Sugar
1/2-1 tsp red pepper flakes
Pumpkin seeds
Cilantro
Black rice
Vegan sour cream or full-fat coconut milk

Directions

1. Before cooking, dice shallots, chop garlic & peel and chop squash.

2. Heat a large pot over medium heat; add veggie broth, shallots & garlic & saute (2 mins). Add butternut squash & season with curry powder, pepper, ground cinnamon & turmeric; stir to coat. Cover pit & cook, stirring occasionally (4mins).

3. Add coconut milk, vegetable broth, coconut sugar & red pepper flakes. Bring to low boil over medium heat, reduce heat to low, cover & simmer (app’s 15 minutes/until butternut squash is fork tender).

4. Transfer to a blender & purée on high until creamy & smooth. Once done, plate bowls of soup & garnish with pumpkin seeds, cilantro, rice, full-fat coconut milk or vegan sour cream and ENJOY!