DF Creamy Butternut Squash Soup

Ingredients:
 

• 1 butternut squash (about 2-3 lbs), roasted, cooled, peeled and cut up

• 2 Tbsp coconut oil or olive oil

• 1 medium-large onion, chopped

• 2 cloves garlic, finely chopped (or 2 tsp garlic powder)

• 1 Tbsp finely chopped gingerroot (or 1 tsp ground ginger)

• ½ tsp each curry powder and turmeric

• 1 tsp salt

• 3 cups chicken or vegetable broth

• 1 can unsweetened coconut milk (or ½ cups dairy-free milk of your choice)
   

Directions:
 

Heat the oil in a large saucepan or Dutch oven. Add the onions and cook on med-high heat until softened, about 3 minutes.
 

Reduce heat to medium. Add the garlic and ginger and cook for 1 minute longer. Add the curry powder and turmeric.
 

Add broth, the cooked butternut squash, salt and coconut milk (or other dairy-free milk of your choice).
 

Bring to a boil, then reduce heat to low. Cover and simmer for 10-15 minutes, until the squash is very soft.
 

Take the soup of the heat. Working in batches, puree the soup in food processor or high-speed blender until smooth.
 

Carefully pour the pureed soup into a clean pot. Reheat on low until ready to serve.

This soup makes about 6 servings.