Ingredients

Name: Curried Butternut Squash Soup
Prep time: 10 min
Total time: 30 min
Ingredients: 4 cups chopped butternut squash or sweet potatoes; 2 stalks celery, chopped; 1 medium onion, chopped; 2 cloves crushed garlic; 3 basil leaves, chopped; 1 Tbsp. curry powder; 1 tsp. cumin; 1/8 tsp. nutmeg; 3 Tbsp. wheat-free tamari, coconut aminos or ½ -1 tsp. Celtic sea salt; 4+ cups water or veggie broth; ½ cup chopped cilantro leaves (topping); 2 scallions, minced (topping); 1 medium avocado + 1 cup water (creme)

4 cups chopped butternut squash or sweet potatoes
2 stalks celery, chopped
1 medium onion, chopped
2 cloves crushed garlic
3 basil leaves, chopped
1 Tbsp. curry powder
1 tsp. cumin
1/8 tsp. nutmeg
3 Tbsp. wheat-free tamari, coconut aminos or ½ -1 tsp. Celtic sea salt
4+ cups water or veggie broth
½ cup chopped cilantro leaves (topping)
2 scallions, minced (topping)
1 medium avocado + 1 cup water (creme)

Directions

Saute the onion, garlic and celery until soft and a bit browned. Add a bit of water, not oil to keep the veggies from sticking.
Add the squash or potatoes and spices with 4 cups of water or broth and let simmer until it becomes tender.
Once the squash is tender, throw in a handful of chopped cilantro leaves and stir.
Remove 3/4 of the soup and place in a blender or food processor. Blend until creamy then add it back to the pot.
Blend the avocado and water with a little salt until creamy and use as a cooling swirl on top of the soup.
Top with chopped cilantro, chopped scallions and gluten-free croutons