In a large pot, heat the oil over medium heat. Add the onions and garlic—season with one teaspoon of salt and freshly ground black pepper to taste.
2 tablespoons olive oil, 2 small yellow onions, 2 cloves garlic, Salt and black pepper
Cook and stir for 5 minutes or until the onions are soft (not browned).
Stir in the squash and bell pepper—season with curry powder. Cook and frequently stir for 5 minutes together with the onions, pot half-covered.
1 Kabocha Squash, 1 red or orange bell pepper, diced, 1 ½ teaspoon curry powder
Add the vegetable broth—season with caraway fruits and ½ teaspoon salt. Cover the pot and bring the liquid to a steady simmer on high-medium heat.
6 cups vegetable broth, 2 teaspoons Caraway fruits/seeds
Lower the heat back to medium or medium-low to maintain a steady simmer and cook for about 10 minutes or until the squash is tender but slightly al dente—stir frequently.
Remove from the heat and stir in the almonds.
½ cup raw almonds, preferably blanched
Use an immersion blender to puree the soup until smooth and silky. You can also transfer the soup in batches into a regular blender that can handle hot liquids and puree until smooth (be extremely careful not to fill the blender too full with a hot liquid). Add more salt or pepper to taste, if needed.
Stir in the coconut cream while the soup is still hot (optional), or serve a small teaspoon on top to garnish with some avocado slices for garnish (optional).
2 tablespoons coconut cream, 1 avocado