🥕 Ingrédients

• Butternut Squash: Butternut squash is nautually sweet and creamy making it perfect for soups!
• Onion: Onions provide a savory depth and natural sweetness that form the flavorful base for the soup.
• Garlic: Garlic adds a fragrant and slightly spicy kick, enhancing the overall warmth of the soup. I recommend using fresh garlic in this recipe!
• Curry Powder: A blend of warming spices, curry powder brings an earthy, mildly spiced flavor to complement the sweetness of the squash.
• Vegetable Broth: This is the foundation of the soup. You can substitute with chicken broth or any other broth you love.
• Coconut Milk: Creamy coconut milk adds richness and creaminess.
• Soy Sauce: A splash of soy sauce brings umami and a savory balance to the dish, enhancing the other ingredients.

👨‍🍳 Instructions

1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
2. Cut the squash in half and place face down on the baking sheet. Bake for 25-35 minutes until the squash is tender.
3. Add the avocado oil to a pot on medium-high heat.
4. Once heated, add the onions and garlic and sauté for 2-3 minutes.
5. Using a spoon, remove seeds from the squash, and then scoop out the squash into the pot. Discard the squash shells.
6. Mix everything together  then add the curry paste, curry powder,soy saucevegetable broth andcoconut milkand bring the soup to a light boil for 1-2 minutes.
7. Reduce heat to low, then cover and let simmer for 10 minutes.
8. Transfer the soup to ablender(or use an emulsion blender) to puree the soup.
9. Garnish with coconut milk, cilantro and sesame seeds.