1 large butternut squash, peeled & chopped into chunks 1 large sweet onion, chopped 3 garlic organic cloves, chopped 2 Tbsp. curry powder (use less or more, depending on preference) 1 Tbsp. ground cinnamon 1 tsp. ground nutmeg 1 Tbsp. coconut oil 1 Tbsp. yeast free vegetable bouillon
3 cups of water sea salt and pepper to taste walnuts, chopped, for garnish (optional)
Heat the coconut oil in a skillet and add chopped squash, onions and garlic.
Cook vegetables on medium high heat until softened.
Add vegetable bouillon and water.
Bring stock to a boil and then transfer to blender with spices, salt and pepper and blend.
Divide into two soup bowls and garnish with walnuts.