Ingredients

• 1 medium-sized butternut squash peeled and cut into chunks
• 2 honeynut squash peeled and cut into chunks
• 1 shallot, chopped
• 1 teaspoon curry powder
• 3 cloves of garlic, minced
• 1 - 14 oz can of light coconut milk
• 2 cups of vegetable stock
• 1 tablespoon of agave syrup
• ¼ teaspoon of nutmeg
• ⅛ teaspoon cinnamon
• Salt and pepper to taste
• Optional: toasted pumpkin seeds, pomegranate seeds, Crème Fraiche, and fresh basil leaves for garnish

Directions

1. Heat 1 tablespoon of oil in an All-Clad D5 Stainless Brushed 4 Quart Soup Pot over medium-low heat.
2. Add the shallot and garlic, sauté for 2 minutes.
3. Add the squash, curry powder, and spices. Season with salt and pepper. Stir to combine and cook for 4 minutes.
4. Add the coconut milk, agave, and vegetable stock. Bring to boil and reduce heat to low. Cover and simmer for 15 minutes or until the squash is fork-tender.
5. Use the All-Clad Immersion Blender or regular blender to purée everything to an even consistency. Taste and adjust the salt, spices, or pepper to your liking.
6. Garnish with toasted pumpkin seeds, pomegranate seeds, Crème Fraiche, and fresh basil leaves.