Curry Butternut Soup

Curry Butternut Soup

  • 1 T. coconut oil
  • 1 chopped onion
  • 1 garlic clove or 1 tsp minced garlic
  • 2 T. Thai red curry paste
  • 2 T. curry powder
  • 20 oz butternut squash, cut into 1/4"-1/2" cubes
  • 1 quart chicken broth
  • 1 1/2 tsp salt

Heat coconut oil in a soup pot.  Add onions and saute until tender. 

Add garlic, curry paste, and curry powder and saute briefly until fragrant. 

Add chicken broth, butternut squash, and salt.  Simmer until the butternut is tender.  

Blend until smooth (or leave chunky if you prefer).

Serve with yogurt and cilantro or Thai basil.

Serves 4.

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