Ingredients

• 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)

Directions

• 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.