Butternut Squash, Pumpkin & Curry Soup

Serves: 6

Prep: 10 mins

Cook: 15 mins

Ingredients

1 tsp. olive oil

1 onion, peeled & chopped

1 medium butternut squash, peeled & cubed

2 cups (500g) pumpkin puree

1 apple, peeled & chopped

3 ¹⁄₂ cups (840ml) vegetable broth

1 cup (240ml) canned coconut milk

1 ¹⁄₂ tbsp. curry powder

1 tbsp. ground turmeric

1 tbsp. fresh ginger, grated

salt & pepper to taste

To serve:

3 tbsp. parsley, chopped

6 tbsp. pumpkin seeds

2 tbsp. canned coconut milk

Nutrition Key

Kcal	Fats	Carbs	Protein	Fiber
263	12g	37g	6g	8g

*nutrition per serving

Directions

1. Heat the olive oil in a large pot over medium-high heat. Cook the onion for 3-4 minutes until softened.

2. Add the butternut squash, pumpkin puree, apple, broth, coconut milk, curry powder, turmeric, ginger, and season to taste with salt and pepper. Bring to a gentle simmer and continue to cook gently for 15 minutes, partially covering the pot with a lid.

3. Once cooked, and the squash has softened, use a hand blender to puree the soup. Transfer the soup to serving bowls and garnish with fresh parsley, pumpkin seeds and a drizzle of coconut milk.