A delicious and dairy-free curried butternut squash soup to warm you on a cold day!
Keyword: Butternut Squash Soup
2 medium onions, diced
4cups vegetable broth
salt to taste
pepper to taste
1tspdried parsley or 1/4 cup fresh parsley
1cup full fat coconut milk (kind in a can)
Preheat oven to 350 degrees. Slice squash in half. Place cut sides down on a baking dish with 1/2 inch water. Bake for 1 hour. Scoop squash into a blender. Puree on high until creamy and smooth. Heat a large pot over medium heat. Once hot add olive oil and onion. Saute two minutes, stirring frequently. Add flour and broth. Stir well. Add butternut squash, curry powder, cinnamon, salt and pepper. Cook for 4 minutes, stirring occasionally. Bring to a low boil and then simmer 15 minutes. Add coconut milk and stir. Allow to return to desired temperature and then serve warm.
Store in the refrigerator 3-4 days or in the freezer for up to 1 month.