3 cups hubbard squash, peeled and chopped
1 large onion, chopped
3 medium cloves garlic, chopped
1 Tbsp fresh ginger, chopped
1 tsp turmeric
1 tsp curry powder
2-3/4 cups vegetable broth
6 oz coconut milk
2 Tbsp fresh cilantro, chopped
Salt to taste
1. Chop onion and garlic and let sit for 5-10 minutes
2. Peel and cut squash.
3. Heat 1 Tablespoon broth in medium soup pot. Saute onions in broth over medium heat for about 5 minutes, stirring frequently, until translucent.
4. Add garlic and ginger; continue to sauté for another minute. Add turmeric, curry powder and mix well. Add squash, broth and mix. Bring to a boil on high heat. Once it comes to a boil reduce heat to medium-low and simmer uncovered until squash is tender, about 10 minutes.
5. Place in blender and blend with coconut milk. Make sure you blend in batches, filling blender only half full. Start on low speed, so hot soup does not erupt and burn you. Blend until smooth, about 1 minute. Thin with a little broth if needed. Season to taste with salt. Reheat and add cilantro.