Butternut Squash Soup (vegan, gluten-free, soy-free)

This recipe is my version of a recipe I found here. My version isn't much different, except that I didn't use fresh ginger because I didn't have any (powdered worked just fine) and I also didn't have fresh cilantro to garnish so I used ground coriander. I also used Crema di Balsamico to drizzle on at the end and served with corn chips.

Here's my picture by picture instructions. Enjoy!

The ingredients: 2 medium butternut squash*, garlic*,
1 extra large onion*, vegetable broth, coconut milk,
ginger, curry powder, turmeric, salt and pepper
*Denotes fresh, local ingredients from either the Produce Box
or the farmers' market

Dice onion

Add a couple tablespoons of vegetable broth to the pot
and heat.

Add chopped onion to the pot with the vegetable broth
and saute over medium heat for about 5 minutes
until translucent.

Add garlic - I used about 6 cloves since I doubled the recipe.

Add 2-3 tsp. of powdered ginger or 1 TBS of
fresh chopped ginger. Saute for another minute.

Add curry powder (I used ginger curry from 1001 Gewürze),
turmeric and mix well.

Add peeled and cut butternut squash.

Add the rest of the broth (for the doubled recipe the whole container).

Mix.

Bring to a boil over high heat.

Once it comes to a boil, reduce heat to medium.
Simmer uncovered until squash is tender
for about 10-15 minutes.

Add coconut milk (for doubled recipe the whole can)

Blend with a puree stick or in a blender in small batches.
If you don't like coconut milk and still want to keep
the recipe vegan and soy-free, you can use MimicCreme

After blending the soup should be smooth like this.

Add freshly ground salt and pepper to taste.

Stir.

Serve in bowls.

Decorate with freshly ground coriander
and Crema di Balsamico if desired.

Garnish with corn chips. You can also serve with
fresh cilantro. Enjoy!