Curried Butternut Squash Soup

Saute the onion, garlic, and celery until soft and a bit browned. Add a bit of water, not oil to keep the veggies from sticking.
Add the squash or potatoes and spices with 4 cups of water or broth and let simmer until it becomes tender.
Once the squash is tender, throw in a handful of chopped cilantro leaves and stir.
Remove 3/4 of the soup and place in a blender or food processor. Blend until creamy then add it back to the pot.
Blend the avocado and water with a little salt until creamy and use as a cooling swirl on top of the soup.
Top with chopped cilantro, chopped scallions, and gluten-free croutons

Curried Butternut Squash Soup | Dairy-Free