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Export 9 ingredients for grocery delivery
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.