Curried Butternut Squash Soup

I didn't like squash until this year and this recipe is what turned me on. It is a vegan spin-off of this  - Ellie Krieger's Curried Butternut Squash Soup

Pictured with chili powder instead of chili flakes because I ran out, apparently.

Vegan Curried Butternut Squash Soup


1 large yellow onion - chopped
2 large cloves of garlic - minced
2 containers of Pacific Vegetable Broth (8 cups total)
1.5 of the big bags of pre-cubed Butternut Squash from Trader Joes or one big (like 3lb) squash peeled, seeded and diced
1 tbs curry powder
1 tbs canola oil
salt to taste

Heat the oil in a pan over med-low, add onions and garlic, cook until soft, not brown. Add broth, squash, and curry. Bring to a boil and then simmer until squash is soft. Take off heat and use an immersion blender to blend until smooth. I normally return it to the burner to make sure it is nice and hot. Want thinner soup? Use less squash.

Add salt to taste and garnish with a pinch of crushed red pepper flakes.