Vegan Curried Butternut Squash Soup

Yield- Serves 4-5

Ingredients

Butternut squash 1 large each

Yellow Onion, large dice 1 each

Vegetable stock 1 Liter

Coconut milk 1 can

Madras Curry powder 4 Tbs

Lime juice Juice of 1 lime

Olive oil 3 Tbs

Cilantro 5 sprigs, for garnish

Greek yogurt/ vegan yogurt 2 Tbs, for garnish

Method of Prep

1. Preheat your oven to 375 degrees F.

2. Peel and cut the butternut squash into 1in pieces . Make sure to remove all seeds from the inside using a spoon. (You can discard seeds or toast them in the oven and use as a garnish)

3. Cut the onion into similar sized pieces (so they cook at the same rate) then toss both the squash and onion in olive oil, 2 Tbs madras curry powder, salt and pepper. Place the seasoned squash and onions on a baking sheet. Cook in the oven for about 20-25 minutes, until the squash is tender.

4. Meanwhile, heat your vegetable stock in a large pot on the stove at medium/ high heat.

5. Once the squash and onions are cooked and out of the oven, place into a blender or food processor along with the coconut milk. Blend on high until smooth.

6. Add the Puree into the warm vegetable stock on the stovetop and whisk together. Add the lime juice and the last two tablespoons of the madras curry powder. Taste the soup and add salt/ pepper. Season to your likeness.

7. Add cilantro leaves and greek yogurt for garnish.

8. Serve hot and enjoy!