Curried Squash & Mushroom Soup

Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon salt
• 2 cups vegetable broth
• 1 cup coconut milk
• 4 cups chopped butternut squash
• 1/2 pound cremini mushrooms, sliced
• 2 tablespoons chopped fresh cilantro, for garnish

Directions

1. Heat the olive oil in a large pot over medium heat.
2. Add the garlic, cumin, curry powder, turmeric, coriander, ginger, cardamom, cinnamon, nutmeg, black pepper, and salt and cook, stirring, until fragrant, about 1 minute.
3. Add the vegetable broth, coconut milk, butternut squash, and mushrooms. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the vegetables are tender, about 20 minutes.
4. Using an immersion blender or regular blender, puree the soup until smooth. Serve hot, garnished with cilantro.

Interesting Facts

• This Curried Squash & Mushroom Soup is vegan and gluten-free.
• The spices used in this soup are traditional Indian spices, giving it a unique and flavorful taste.
• Coconut milk is a great dairy-free alternative to cream and adds a great richness to the soup.