1-tablespoon olive oil
1 large onion (chopped)
2 cloves garlic (minced)
2 lbs butternut squash (peeled, seeded and cubed)
1/2 head of cauliflower (chopped)
6 cups chicken or vegetable broth
1 can light coconut milk
2 heaping tablespoons curry powder
2 tablespoons honey
3/4 cup greek yogurt
Heat oil on low heat. Add onion and garlic until soft (not brown).
Add butternut squash, cauliflower, broth curry powder, coconut milk and salt to taste.
Bring to boil then reduce heat and simmer until squash and cauliflower is tender, 15 to 20 minutes. Remove from heat stir in honey and yogurt and puree with immersion blender.
Garnish with a dab of yogurt and pumpkin seeds if desired.