Ingredients

2 tablespoon olive oil

1 onion, chopped

2 cloves garlic, chopped

1 butternut squash, peeled and diced

2 carrots, chopped

1 litre vegetable broth

Instructions

1. Chop the onion, garlic, and carrots.

2. For the butternut: soften the skin slightly before peeling by poking a few holes all over the skin of the squash using a fork and microwaving the squash for 2 minutes. Peel the skin off and chop.

3. Heat the oil in a large pot over medium-high heat. Add the onion and saute for 4-5 minutes, until softened. Add the garlic, and stir for another minute.

4. Add the butternut squash, carrots and vegetable broth. Optional: add the curry powder and turmeric and peppercorn.

5. Bring to a boil then cover and simmer for 15-20 minutes until squash is softened.

6. Use an immersion blender (stick blender) to blend the soup until smooth, or carefully pour the contents of the pot into a blender, and blend until smooth (15-30 seconds).

7. Add salt and pepper to your liking and serve.

8. Optional: add coconut milk when you are blending the soup for extra creaminess.

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