- 2 Tbsp olive oil
- 1 cup chopped onion (1 medium) 32 oz Vegetable Broth
- 6 cup cooked butternut squash
- 1 tsp salt
- 2 tsp curry
- 1 tsp dried thyme
- Dash red pepper
- 1⁄2 cup cooking sherry
- 1 can coconut milk (or cashew milk)
- Sautee onion in olive oil. Add broth, squash, and seasonings.
- Puree in a blender (or use a handheld immersion blender).
- Add sherry and coconut milk.
- Cook for 15min on low to medium.