Curried Butternut Squash Soup

Ingredients:

1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1-inch fresh ginger, peeled and minced
1 medium butternut squash, peeled and cubed
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon crushed chillies
1/2 teaspoon salt
1 (14oz) can coconut milk
2–3 cups vegetable broth or chicken broth

Toppings: Fresh cilantro, green onion and crushed chillies

Directions:

In a large pot on medium-high heat, add and warm the olive oil.
Add onion and allow to cook, stirring often, for about 4-5 minutes or until translucent.
Add garlic and ginger and continue to cook for 2-3 minutes. Heat until ingredients are soft, being careful not to burn them.
Add curry powder, cumin, coriander, chillies and salt, stir to combine with the onion mixture, and allow to heat for 30 seconds or until fragrant.
Add squash and stir to coat with the onion mixture.
Add coconut milk and broth, only adding enough broth to cover the squash. (You can always add more broth or water at the end if the soup is too thick.)
Cover pot and bring to a boil. Once boiling, reduce to a simmer and cook for 15-20 minutes, stirring occasionally, until squash is tender.
Once cooked, purée the soup until smooth using an immersion blender or in batches using a bar blender. Season with additional salt to taste as needed.
Serve in bowls and garnish with fresh coriander, green onion and/or chillies as desired.
This soup can be stored in an airtight container in the fridge for up to 5 days or in the freezer for 3 months.

I await your comments! Enjoy!