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5 cups butternut squash, peeled and cut into 1-inch cubes (1 small squash, just under 2 pounds)
2 cups peeled potato (any variety), cut into
2 cups diced onion
1⁄2 cup diced celery
3⁄4 cup diced carrots
2 tablespoons grapeseed or canola oil
1 32-ounce container low-sodium chicken broth (or substitute vegetable broth to make this soup vegan)
2 cloves garlic, minced or pressed
1 teaspoon Muchi curry powder (or more to taste)
1⁄2 teaspoon fresh grated ginger
1 13.5-ounce can light coconut milk
Salt, to taste
2 tablespoons finely chopped cilantro (optional garnish)
Place oil in a large pot over medium high heat. Add onions and sauté until softened, about 2 minutes. Add celery and cook for 2 minutes, stirring occasionally. Add carrots and cook for 2 more minutes. Stir in garlic, ginger and curry powder and cook until fragrant, about 1 minute. Add squash, potato and broth and cover. Lower heat to medium, cover and cook until vegetables are tender, about 20 minutes.
Purée soup in small batches in a blender on the lowest setting. Return soup to pot and whisk in coconut milk. If soup is too thick, thin by adding 1⁄2 to 1 cup water. Taste and adjust seasonings if necessary. Reheat on medium until soup is hot. To serve, garnish with chopped cilantro.