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olive oil onion butternut squash carrots vegetable broth curry powder ground cinnamon nutmeg pumpkin puree butter brown sugar salt and pepper unsweetened coconut milk
In a large soup pot or Dutch oven, heat oil over medium high heat. Add onions and saute until softened.
02
Stir in butternut squash in 1-2 inch cubes, carrots, broth, curry, cinnamon, and nutmeg. Bring to a boil, reduce the heat, and simmer until the squash and carrots are soft. Stir in pumpkin puree, butter, and brown sugar.
Using an immersion blender or a standard blender (in batches if needed), puree the soup until very smooth. Taste and season as needed with salt, and additional sugar if desired.
04
Before serving, reheat the soup if necessary and stir in the coconut milk. Serve with pumpkin seeds, cracked black pepper, and a sprinkle of coconut sugar if desired.
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