Curried Butternut Squash Soup

This recipe comes together in just  about half an hour and is SIMPLE to make- and tasty,  and nutritious. Isn’t that the best kind of recipe?
Enjoy this warm bowl of goodness!
2 tbsp. coconut oil
1 apple, peeled, + diced
1 large onion
1 clove garlic, diced
1 ‘thumb’ of ginger, grated (optional but delicious!)
2 tbsp. curry powder
1 tbsp. tumeric
2 medium butternut squash, roasted (see note!)
8 cups broth or stock (I used organic vegetable broth in a tetrapak, but you can also use a soup cube or make your own stock)
1 can full fat coconut milk
Salt + pepper to taste
Heat oil in large pot over medium heat.
Once hot, add onion, garlic, apple, ginger and spices. Sauté for 5 minutes, stirring frequently.
Add roasted butternut squash and season with a pinch each salt and pepper.
Add broth, bring to boil then let simmer for 20-30 minutes.
Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.
Stir in once can of coconut milk.
Serve warm, and store leftovers (if any!) in the refrigerator for 3-4 days or in the freezer up to 1 month.
Notes: To roast squash, cut in half, place face down on a baking pan in about an inch of water. Roast for 30-45 minutes at 375F until soft. Let it cool, then scoop out the seeds and peel the squash (it’s way easier to do this once the squash is roasted!

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