Chopped cilantro, red pepper flakes and sliced green onions for garnish
Instructions
In a Dutch oven or large pot, heat olive oil over medium-high heat. Add onions and garlic. Sauté for 3 minutes. Add ginger and curry paste. Sauté for 30 seconds, stirring constantly.
Add vegetable stock, butternut squash, nutmeg, salt, pepper, Worcestershire sauce, coconut milk and creamer. Bring to a boil. Reduce heat, cover and simmer for 15-20 minutes.
Once the butternut squash has soften, remove from heat and puree the soup with an immersion blender until smooth. You may also transfer to a blender or food processor to blend until smooth.
Serve warm soup with a drizzle of creamer and top with red pepper flakes, cilantro, and/or sliced green onions. Enjoy!