Creamy Curry Butternut Soup

Creamy Curry Butternut Soup

• 1 butternut squash, peeled, de-seeded and chopped into cubes
• 1 box veggie broth
• 1 can lite coconut milk
• 4 cups navy beans (or about ~3 cans, drained)
• 2 celeries, chopped
• 2 carrots, chopped
• 2 cloves garlic, pressed
• 2 tbsp yellow curry powder
• 1/2 tbsp garam masala (or you could mimic this with pinches of nutmeg, all spice and/or
• innamon)
• 1 tbsp salt
• 1 tsp black pepper
• 1/3 cup whipping cream

Combine everything but cream in a large crockpot. Set to low and simmer for 4 hours. Then stir in cream and stick-blend in the crockpot until smooth.

[Note: You could also make this in a big stock pot, and you could use a traditional blender to cream if you don't have a stick blender.]

Serve with a dollop of yogurt and shredded cheddar cheese.