Fall soup

Curried Butternut Squash Soup

Believe it or not, fall is just around the corner.  Warms the belly and the soul. It's super easy, too.

What You'll Need:

2 1/2 pounds butternut squash (approx 6c cubed)

1 c onion, diced
1 Tbsp coconut oil

3 c veggie stock
4 tsp red curry paste
1 can coconut milk
juice of 1 lime

Optional, but delicious fixins:

1/4 c fresh cilantro, chopped
1 fresh jalapeno, chopped
unsweetened coconut flakes, or plain Greek yogurt


Preheat oven to 450*

Peel squash, slice into cubes, toss with olive oil, salt and pepper. Roast for 20-30 minutes, or until tender. 
**If you do this the day prior, this soup comes together very quickly.**

Saute onion with coconut oil in large soup pot until aromatic. 

Add veggie stock, curry paste, coconut milk and lime juice. Bring to a boil, reduce to a simmer and cook an additional 10 minutes.

Remove from heat. Puree using an immersion blender (this was honestly the best investment we ever made), or using a traditional blender.

Top with fixins. 


Serves 6 as a main, closer to 10 as a side.