Step 1

Preheat large heavy bottom pot or dutch oven on medium heat and add oil. Add onion and cook for 4 minutes, stirring occasionally.

Step 2

Add curry powder, thyme, ginger and cook for 30 seconds, stirring frequently.

Step 3

Add butternut squash, coconut milk, stock, salt and pepper.

Step 4

Bring to a boil, reduce heat to low-medium, cover and cook for 15 minutes until squash has softened.

Step 5

Using an immersion blender, puree soup until smooth and silky.

Step 6

Serve hot with whole grain toast, a bit of plain yogurt and maybe pumpkin seeds.