Vibrant one pot tandoori butternut squash soup. This 35 minute one pot squash soup is the best recipe for a cold rainny day, I topped mine with coconut yogurt a drizzle of avocado oil and my crunchy curry chickpeas. #thefitstitch
1 chopped onion
1 garlic clove
1 chopped celery stalk
1 tbsp curry powder
1 butternut squash, peeled and cubed
1 tin coconut milk
1 tin butter beans
1 tsp ginger powder
1 tbsp olive or coconut oil
salt and pepper to taste
Place pot and bring to medium heat drizzle olive oil and add onion, celery and garlic and a pinch of salt. cook until soft (5 min).
Add butternut squash and curry powder and cook for another 5 min. Add coconut milk, ginger powder, beans and water. Mix well and bring to boil.
Once it boils reduce heat to simmer and cook for 25 min. Once everything is soft and cooked remove from heat and blend until smooth with a hand blender or a mixer. Add more water if desired.