Butternut squash soup

Ingredients

• 1 butternut squash, peeled and cubed
• 1 Tbsp coconut oil
• ½ onion, diced
• 1 garlic clove, minced (or 1 Tbsp garlic powder)
• Pinch of sea salt, pepper and chilli
• 1 ½ Tbsp curry powder
• ¼ tsp cinnamon
• 1 can (414 ml) coconut milk
• 2 cups vegetable broth

Steps

1. Heat a pot, add the oil, onion and garlic. Sauté 2 min, stirring constantly.
2. Add the squash and season with the spices.
3. Cover and cook 4 min.
4. Add the coconut milk, vegetable broth and chilli over medium heat.
5. Lower the heat until it boils, then cover and simmer 15 min until it boils again.
6. Blend until smooth and serve.