My Creamy Curried Butternut Squash Soup Recipe Autumn in a…

Ingredients

• 1 large butternut squash (about 2 lbs / 900g), peeled, seeded, and cubed
• 2 tablespoons olive oil (30ml)
• 1 large onion, chopped (approx. 1 cup / 150g)
• 2 cloves garlic, minced
• 1 inch ginger, grated (approx. 1 tbsp / 15g)
• 1 tablespoon curry powder
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• Pinch of red pepper flakes (optional)
• 4 cups vegetable broth (1 liter)
• 1 (13.5 oz / 400ml) can coconut milk
• Salt and black pepper to taste
• ¼ cup canned coconut cream, refrigerated overnight (60ml) (Optional)
• Toasted pumpkin seeds (Optional)
• Fresh cilantro, chopped (Optional)
• A drizzle of olive oil (Optional)