Curried Butternut Squash Soup recipe | PCC Community Markets
This curried butternut squash soup is a fantastic fall meal, comes together in under an hour, and is a beautifully fragrant, colorful dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pccmarkets.com.
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
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