This recipe was made by our friend Lindsey Baruch, a Los Angeles based food photographer, recipe developer, food stylist + social media manager. She loves to share her travels, new recipes and restaurants on her Instagram page @lindseyeatsla. Outside of food, Lindsey participates in weekly kundalini yoga and loves going to electronic music concerts which you can find her sharing on her stories along with step by step recipes of what she's making for dinner.
- 1 teaspoon coconut oil
- 2 cups butternut squash
- 1/2 cup Unsweetened Almondmilk
- 1/2 white onion, chopped
- 2 garlic cloves, minced
- 3 carrots, roughly chopped
- 1/2 cup canned canned pumpkin
- 1/2 teaspoon curry powder
- 4 cups vegetable stock
- 1 thumb ginger
- 1 cup full fat canned coconut milk
- 1/8th teaspoon chili powder
- 1 stick lemongrass
- salt and pepper to taste
In a dutch oven or deep pot, add your coconut oil on low. Add your onions, garlic, ginger and lemongrass. Sweat for 1-2 minutes on medium-high.
Add in your butternut squash, carrots, curry powder and chili powder - mix. Add your pumpkin puree - mix.
Next add your stock, seasoning throughout. Let the soup simmer until all the vegetables are fork tender. Blend with a blender or immersion blender. Once fully blending, add your almondmilk and coconut milk. Adjust salt to taste. Serve!