Butternut squash soup
1 kg butternut squash, cut into small pieces
1 large onion
2 green apples
2 large carrots
2 tbsp brown sugar
1 tsp salt
1 tsp black pepper
1 tbsp curry powder
2 bay leaves
1/4 tsp cinnamon
1 tbsp minced garlic
1 tbsp minced ginger
500 ml vegetable or chicken broth
200 ml coconut milk
Combine all ingredients in a pot and bring to a boil.
Let the soup simmer for 30 minutes over medium heat.
Alternatively, you can cook the soup in a slow cooker on high for 4 hours or low for 8 hours.
Once cooked, remove the bay leaves and blend the soup in a food processor or with an immersion blender until smooth.