1 or 2 tablespoons mild curry powder (up to taste)
2 tablespoons thyme
1 tablespoon vegetable stock powder
2 litters of hot water
1 can coconut milk
salt
TOPPINGS TO SERVE
Juice of 2 lemons
5-6 tablespoons of coconut milk
5-6 tablespoons olive oil
2-3 tablespoons fresh chopped cilantro
Instructions
Bring a large saucepan over medium heat, add olive oil, onions, chopped leeks and sauté for 3-4 minutes.
Add 2 liters of hot water, chopped potatoes, butternut squash, curry powder, bay leaves, thyme, vegetable stock, coconut milk and season with a pinch of salt. Simmer for 30-35 minutes or until the potatoes and pumpkin become soft.
Use an immersion blender, or transfer soup to a blender, and purée until creamy and smooth.
Taste and adjust seasonings adding salt if needed.
Serve with lemon juice (up to taste), drizzle with 1-2 tablespoons olive oil and coconut milk.
Notes
5-6 Servings
Recipe by Enhealthy.com - Delicious & Nutritious at https://www.enhealthy.com/curried-butternut-squash-soup/