Curried Butternut Squash Soup recipe | PCC Community Markets

Ingredients

• 1 tablespoon coconut oil
• 1 onion, chopped
• 6 cups cubed butternut squash (about 20 ounces)
• 1 apple, peeled and diced
• 3 cloves garlic
• 2 teaspoons minced ginger
• 2 to 3 teaspoons curry powder
• 1 (14-ounce) can coconut milk
• 3 to 4 cups vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, to garnish
• Toasted pumpkin seeds, to garnish