1 butternut squash, peeled, chopped & de-seeded (approx. 4 cups)
1 cup yellow onion, chopped
4 large cloves garlic (or 7-8 small cloves)
1 tbs apple cider vinegar
1 tbs pure maple syrup
1 can light coconut milk
1 cup vegetable broth
1/4 tsp cinnamon
1/4 tsp black pepper
2 tsp curry powder
1 tbs tapioca flour + 1 tbs water
Step 1 - In a large pot, combine butternut squash, onion, and garlic. Cover with water, bring to a boil over medium-high heat, and allow to cook for around 7 minutes, or until butternut squash is tender. Once cooking is complete, strain through a colander.
Step 2 - In a food processor or blender, combine butternut squash, onion, and garlic and puree until smooth.
Step 3 - Transfer blended mixture back into your pot and stir in remaining ingredients, except for tapioca flour and water.
Step 4 - Return to a boil over medium-heat, then reduce heat to low, cover, and allow to cook for 10 minutes, stirring occasionally.
Step 5 - Combine tapioca flour and water into a small bowl or glass. Stir together until there are no clumps, then stir into soup and turn off heat. This will help the soup thicken as it sits.
Serving Suggestion: Top with raw pumpkin seeds, hemp seeds, and drizzle with red bell pepper cream.
Red Bell Pepper Cream:
1/2 of 1 red bell pepper, chopped
2/3 cup raw cashews
1/4 tsp himalayan salt
2-3 tbs water to help blend
Blend all ingredients together in a high-speed blender until smooth and creamy.