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.