Combat the chilling cold this winter by preparing a pot of our creamy butternut squash soup, a great contribution for seasonal potlucks or for an easy meal during the hustle and bustle of the holidays.

Curried Butternut Squash Soup

1 large butternut squash, baked, peeled and chopped (about 4 cups)
½ head cauliflower, chopped
1 Yukon gold potato, peeled and chopped
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon Madras curry powder
4 cups chicken broth
3 tablespoons coconut oil
¼ teaspoon cayenne pepper
Juice from 1 lime
Pomegranate seeds and sour cream to garnish (optional)
Sea salt and freshly ground black pepper, to taste

In a skillet, heat oil over medium-high heat. Add squash, cauliflower, potato, onion, garlic and curry powder; season with salt and pepper. Cook until tender, 10 to 15 minutes. Add broth. Bring to a boil, reduce heat and simmer until very tender, 25 to 30 minutes. Purée until smooth. Serve warm or chilled, topped with pomegranate seeds and sour cream, if desired.

Serves 4