4 - 6
1 tbsp olive oil
1 cup chopped onion
1 garlic clove, minced
2 tsp curry powder
4 cups chopped butternut squash
1 granny smith apple, peeled, cored, and chopped
2 cups vegetable stock
1 can lite coconut milk
2 tbsp agave syrup
1 tbsp wheat free tamari sauce
sea salt & freshly ground pepper, to taste
1 - 2 tsp red curry paste, optional
Heat the olive oil in a pot over medium heat. Add the onions, garlic, and curry powder. Cook for 10 minutes or until the onions are tender, stirring occasionally.
Add the squash, apple, and vegetable stock. Bring to a simmer and cook until the squash can be mashed with the back of a fork. This will take 30 - 45 minutes.
Add the rest of the ingredients. The curry paste is a nice addition but can be omitted. Blend with an immersion blender until smooth and creamy. Bring the soup to a boil, then simmer until ready to serve.