Curried Butternut Squash Soup



1 Medium butternut squash, peeled and cubed
1-2 Cans Coconut Milk
½ Onion or 1 Whole Leek
2 tsp Curry Powder
1 tsp ground Turmeric
Chopped fresh parsley and pumpkin seeds (to garnish)
1 can Cannellini beans (optional) 



  1. Add chopped butternut squash and coconut milk to large pot, and bring to a simmer over med-high heat (Optional: add beans for a heartier soup
  2. Add spices and leek/onion
  3. Simmer until squash is soft
  4. Once vegetables are soft, blend with an immersion blender until smooth
  5. Garnish with chopped, fresh parsley and pumpkin seeds

Notes:  Omit leeks and beans for low FODMAP recipe