Curried Butternut Squash and Broccoli Soup

Ingredients

• 1 butternut squash cubed
• 2 small bunches of broccoli chopped (I used about half of the stems too)
• 1 large onion
• 2 garlic cloves minced
• 2 tbsp curry powder
• 1/2 can of coconut milk mixed well
• 1/2 cup almond milk
• 4 cups of water or more— just to fully cover the veggies
• Cayenne to taste
• Salt and pepper to taste

Instructions

1. Mince your onions.
2. Cover the bottom of a big soup pot with coconut milk. Add in the minced onions and brown them over medium heat.
3. Add in the minced garlic and stir well. Add all other ingredients to soup pot.
4. Cover with water. I used about 4 cups but it will depends on how big your squash is and how big your soup pot is.
5. Let it simmer on medium heat and cook until vegetables are super tender.
6. Remove from heat and let cool slightly.
7. Pour soup to a high-powdered blender and blend until uniform. I garnished with coconut cream, dehydrated zucchini, and pepitas.