Butternut Squash Curry Soup

This soup is a perfect nod to autumn's warmth. I've tried many butternut squash soup recipes, but I think this one is the best. Enjoy!

1 T extra virgin olive oil
1 medium onion, diced
2 stalks celery, diced
2 t. mild gluten-free curry powder
1 medium (4 cups) diced butternut squash
4 cups vegetable broth
salt and fresh ground pepper, to taste
1 T pure maple syrup
1 cup coconut milk

Heat the olive oil in a soup pot over medium heat. Add the onion, celery and curry powder; stir and cook until the onion softens. Add the squash and broth. Cover the pot and bring to a simmer.

Simmer until the squash is very soft and fork tender- maybe 30 minutes. Add a bit more water if you need to keep the squash from sticking to the pot.

Puree the soup with an immersion blender till smooth. Stir in the maple syrup and coconut milk. Season with sea salt and pepper, to taste. Warm through gently and serve. You may top with feta and toasted pepitas (pumpkin seeds), and paprika for a pretty finish.

(Photo by Elena Leya on Unsplash)