Creamy Butternut Squash Soup
  1. In a medium pot, heat oil on medium low heat. Add garlic and shallot, and cook until softened. Be careful not to brown the garlic (reduce heat if necessary).
  2. Add cumin, chili powder, and salt, and stir for one minute (until fragrant).
  3. Add cubed squash and approximately 4 cups of broth to pot.
  4. Bring to a boil, then lower the heat and simmer, covered, until the squash is tender, about 20 minutes.low for 5 minutes.
  5. Add coconut milk. Using an immersion blender, blend soup until smooth.* If too thick, add more broth as necessary.
  6. Garnish with pomegranate seeds or cranberries if desired.
Recipe Notes

*If you don’t have an immersion blender, you can puree the soup in batches in your regular blender. IMPORTANT: Check your blender’s directions on how to safely blend hot foods.