Gluten Free Friday-Curry Butternut Squash Soup

Butternut squash is in abundance at the grocery store this time of year, therefore it's time for a butternut squash soup. I like to add cumin and curry to this soup to give it a little kick instead of adding cream. This recipe is healthy, easy, requires few ingredients, and gluten free! It tastes great as a side to a nice fall dinner or alone with a big hunk of bread. Serves 6

Ingredients

1.5 lb butternut squash, cut into similar sized chunks (I bought the squash precut)

2 cups organic gluten-free vegetable broth

1 small yellow onion, diced

2 tbsp extra virgin olive oil

2 tbsp cumin

1 tbsp curry powder

salt and pepper to taste

In a large pot combine 1 tbsp oil and onions over medium heat

Cover and stir occasionally until onions are soft

Add squash and remaining oil

Stir for about 2 minutes

Sprinkle with salt and pepper

Add broth and simmer for 15 minutes

Once squash is tender remove from heat

Allow to cool a little and puree with a hand blender or pour into a larger blender

Place back into the pot and simmer for 10 more minutes

Enjoy!