Curried carrot and butternut squash soup

Original recipe Serves 4

Ingredients

• 1kg butternut squash, cut into small cubes
• 2 tablespoons oil olive or coconut oil
• 150g carrots chopped small
• 1 cup chopped leek or onion
• 3 large garlic cloves finely chopped
• 2-3 teaspoons ginger puree
• 2-3 teaspoons curry powder
• 2 teaspoons turmeric powder optional
• ½ teaspoon sea salt
• ⅛ teaspoon pepper I used white for this recipe
• 3 cups broth chicken or vegetable, preferably homemade
• 4-6 tablespoons pomegranate seeds
• 4 tablespoons toasted pumpkin seeds see link below

Directions

1. Heat oil in a medium pot until warm. Add chopped carrots and leeks. Cook until softened. Add the garlic and cook 1 minute. Add the ginger, curry powder, turmeric (if using) salt and pepper. Cook for 1-2 minutes for the flavors of the spices to bloom. Add the squash and broth. Cover and simmer until all vegetables are very tender, about 20 minutes.
2. Puree soup until smooth in a Vitamix or blender. Serve warm, garnished with pomegranate seeds and toasted pumpkin seeds if desired. Leftover soup keep well refrigerated for 4-5 days.

Notes

Serve topped with Greek yoghurt or cream, and citrusy dukkah. This also goes well with Quick Naan