Essentrics co-founder Sahra Esmonde-White invites you into The Essentrics Kitchen with a favorite winter recipe: Curry Butternut Squash Soup. Rich in nutrients and anti-inflammatory benefits, this comforting dish is quick to make, full of flavor, and perfect for busy days. Simple, nourishing, and delicious—healthy eating has never been easier!

Curry Butternut Squash Soup
3/4 Pound butternut squash (peeled and chopped
1/2 Medium onion (diced)
2tbsps Avocado oil
1tps Fresh ginger (minced)
1/2 tsp Ground coriander
1/2 tsp Ground cumin
1/2 tsp Groud Turmeric
2 cups Vegetable Stock
Pinch of cayenne (or to taste)
1 cup Unsweetened coconut milk (or to taste/desired consistency)
Salt & Pepper (to taste)
Cilantro or Parsley (for garnish)
Non-dairy creamer (for garnish)