Curried Creamy Butternut Squash Soup

0 Add onion, ginger, garlic and olive oil to a large pot over medium heat. Saute until onions are translucent - about 5 minutes.
2 Add beans, butternut squash, curry powder, thyme, coconut milk, salt, coconut sugar and vegetable broth. Bring to a boil, reduce to simmer, covered, about 10-15 minutes until squash is soft.
4 Puree with an immersion blender until smooth. Serve with crushed cashews or peanuts on top and pita chips on the side!