, finely chopped
- Heat a large pot over medium. Add oil, then onion and garlic. Cook until onion is soft, 3 to 4 min. Sprinkle curry powder over mixture. Cook, stirring, 1 min.
- Add squash, cauliflower and broth. Bring to a boil over high. Simmer until vegetables are very tender, 5 to 7 min.
- Pour soup, in batches, into a blender. Purée until smooth. Divide among bowls.
- Whisk coconut milk in a bowl. Drizzle over soup. Sprinkle with pepitas.
Nutrition (per serving)
- 10 g,
- 25 g,
- 14 g,
- 7 g,
- 912 mg.
- Excellent source of
- Vitamin A
Originally published in the Today’s Parent January/February 2020 issue. Photo by Erik Putz.