Vegan Butternut Squash Soup

My first vegan soup. Dairy free, easy, vegetarian butternut squash cream soup recipe, with light curry spices and coconut milk, lovely as a light supper with bread, or as the first course of a company dinner.

What do you need for this vegan recipe:

1 lg butternut squash
4 cups soup stock or 4 cups of water + 2 vegan bouillon cubes

1/2 tsp cumin powder
1 Tbsp olive oil
1/4 tsp cinnamon
1 tsp coriander powder
1/2 tsp dried ginger powder
1/4 tsp gr nutmeg
1/2 cup regular or light coconut milk
1/2 tsp fennel seed powder
1/2 tsp salt
fresh ground pepper to taste

You can also add 1/2 tsp green curry paste or a pinch of cayenne and also optional 1/4 cup minced fresh cilantro or croutons as garnish.

Preparation:

1. You'll need a six quart soup pot, a blender or blender stick and a whisk
2. Cut the ends off the squash and peel it.lice it in rounds
3. Cut the squash in half, and scrape out the seeds with a sturdy spoon
4 .Cut the squash in 2 - 3 inch chunks
5. Add with the stock, or water + bouillon cubes
6. Cover and cook on low heat for 6 hours or until squash is very tender
7. Scoop the squash into a blender and add enough stock to blend it
8. Heat the olive oil on medium low in a small fry pan, and add the spices
9. Add the spices, blended squash, coconut milk, salt and green curry paste to the crockpot and whisk until well blended
10. Add fresh ground pepper to taste

Use the biggest butternut squash you can get your hands on so the soup will be nice and thick.
If you need a longer cooking time, cut the squash into 4 big chunks, and extend the cooking time to 8 hours or more on low.

Enjoy!