Step 1

Dice onion. Peel and cube butternut squash.

Step 2

In a stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)

Step 3

Meanwhile, mince garlic and grate ginger.

Step 4

When onion is translucent, add garlic, ginger, curry powder, cumin, and salt. Stir and cook 1 minute.

Step 5

Then add butternut squash, broth, coconut milk, and pumpkin puree. Stir well and bring to a light boil. Then reduce heat, cover, and lightly simmer for 20 minutes.

Step 6

Blend soup until smooth & creamy. I highly recommend an immersion blender. (Otherwise you'll need to carefully transfer the soup in batches to a blender. Please use extreme caution with this, as hot foods can erupt in the blender.)

Step 7

Salt & pepper to taste. Garnish with any desired toppings.