This delicious soup features warming spices and naturally sweet butternut squash. Make every bite exciting by topping it off with a generous sprinkle of Struseli Original. You can use any type of winter squash or pumpkin in place of the cubed butternut squash.
- 1 tbsp coconut oil
- 1 yellow onion, diced
- 8 cups cubed butternut squash
- 1 tbsp curry powder
- Dash of cayenne pepper
- 1 tsp fine sea salt
- 1/8 tsp cracked black pepper
- 4-5 cups vegetable broth
- 1 15-oz can full-fat coconut milk
- Struesli Original
- Snipped fresh chives
- In a Dutch oven over medium-high heat, heat the coconut oil until melted. Add the onion and butternut squash; stir and heat until the vegetables start to soften, 5-8 minutes. Season with the curry powder, cayenne, salt, and pepper.
- Continue to heat, stirring occasionally, for 5 minutes. Add 4 cups broth (you can thin the soup with more broth later, if desired). Stir in the coconut milk
- Reduce heat to low and simmer, covered, until the squash is fork tender, about 25 minutes.
- Use an immersion blender to blend the soup into a smooth consistency (Alternately, you can blend the soup in a high-speed blender, working in batches, until smooth). Add additional broth, if desired, depending on how thick or thin you prefer your soup.
- Ladle the hot soup into bowls. Top each serving with 1-2 tablespoons of Original Struesli and snipped fresh chives.