Curried Butternut Squash Soup | Recipe Cloud App

Ingredients

• 1 Tbsp (15 ml) coconut or grape seed oil
• 2 shallots, thinly diced (~40 g)
• 2 cloves garlic, minced (1 Tbsp or 6 g)
• 6 cups (840 g) butternut squash (~ 1 small butternut squash)
• Pinch each sea salt + black pepper, plus more to taste
• 1 1/2 Tbsp (12 g) curry powder
• 1/4 tsp ground cinnamon
• 1 14-ounce (414 ml) can light coconut milk
• 2 cups (480 ml) vegetable broth
• 2-3 Tbsp (30-45 ml) maple syrup (or sub coconut sugar)
• optional: 1-2 tsp chili garlic paste
• Toasted pumpkin seeds
• Chili garlic paste
• Full fat coconut milk