Coconut Ginger Butternut Squash Soup

Ingredients

• 1 large Butternut Squash
• 1 can (13.5 oz) Full-fat Coconut Milk
• 3 cups Vegetable Broth
• 1 whole Yellow Onion
• 3 cloves Garlic
• 1 tbsp Fresh Ginger
• 1 tsp Curry Powder
• 1 tbsp Coconut Oil
• 1 whole Lime
• 2 tbsp Pepitas
• ¼ cup Fresh Cilantro

Instructions

1. Heat coconut oil in a large pot over medium heat. Sauté onion 4 minutes. Add garlic, ginger, and curry powder. Stir 1 minute.
2. Add butternut squash and vegetable broth. Bring to a boil, reduce heat, and simmer 18–20 minutes until squash is very tender.
3. Add coconut milk. Blend with an immersion blender until completely smooth. Stir in lime juice. Season with salt to taste.
4. Serve topped with pepitas and fresh cilantro.