A healthy curried butternut squash soup recipe that's quick and easy to make, warm and soothing, and a perfect fall (or anytime) soup.
In a large soup pot, heat ghee or coconut oil over medium heat for 1 minute. Add onions and saute, stirring occasionally, for 3-4 minutes. Add ginger, squash, curry powder and salt and saute for 1 more minute. Add broth and pumpkin and increase heat to high. Once mixture starts to boil, reduce heat to a simmer for 20 minutes, stirring occasionally.
After mixture is cool, blend with an immersion blender or a high-speed blender.
Drizzle coconut milk onto bowls right before serving.