Ingredients

o   4 tbsp butter

o   2 medium onions, diced

o   2 cloves garlic, minced

o   1-inch piece of ginger, minced or grated

o   4 tsps curry powder

o   ~1 lb butternut squash*

o   ~1 lb carrots*

o   ~1 lb parsnips*

o   2 apples

o   1 15 oz can unsweetened coconut milk

o   30 oz veggie stock (refill the coconut milk can twice)

o   1 tsp salt

o   ½ tsp white pepper

Directions

1.     Melt the butter in a dutch oven or large pot over medium low heat. Once melted, turn the heat to low and add the onions, garlic, ginger, and curry powder. Cover the pot and cook for 22 minutes, stirring occasionally.

2.    While the onions are cooking down, prep the vegetables and fruit: peel and halve the butternut squash, remove the seeds, then cut into 1 inch chunks; slice the carrots and parsnips into coins; peel and core the apples, then cut into chunks.

3.     Once the onions have cooked down, add the butternut squash, carrots, parsnips, apples, coconut milk, veggie stock, salt, and pepper. Bring to a simmer over medium high heat, then reduce the heat to low and cook partially covered for 41 minutes.

4.     Make sure the vegetables are easily pierced with a fork or knife, then purée the soup with an immersion blender (or transfer to a blender). Taste and season as necessary.

5.     Serve with pumpkin seeds, freshly cracked pepper, and of course, fresh bread.

Notes

*Always aim for ~3 lbs of vegetables, but it’s more than okay if it’s not even. Similarly, if you don’t love parsnips, you can do ½ lb instead of 1 lb and add more butternut squash/carrots