Curried Butternut Squash Soup
Prep Time: 10 minutes
Cook Time: 27 minutes
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 into1-inch cubes2 cups diced onion1⁄2 cup diced celery3⁄4 cup diced carrots2 tablespoons grapeseed or canola oil1 32-ounce container low-sodium chicken broth (or substitute vegetable broth to make this soup vegan)2 cloves garlic, minced or pressed1 teaspoon Muchi curry powder (or more to taste)1⁄2 teaspoon fresh grated ginger1 13.5-ounce can light coconut milkSalt, to taste2 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.