What better soup to make for on a beautiful fall day than butternut squash soup?
Butternut squash combines perfectly with curry and coconut to make a delicious, warming and nourishing soup. To add even more nutrition to your soup, use your homemade bone broth as a base.
1 1/2 Tbsp olive or coconut oil
3/4 cup diced onion
1 Tbsp grated fresh ginger
1 garlic clove
9 cups peeled and cubed butternut squash
3 cups chicken, vegetable or bone broth (make your bone broth using chicken bones)
1/2 tsp salt
1 tsp curry paste (choose the amount of heat you prefer for your curry paste)
3/4 cup coconut milk (full fat)
2 tsp fresh lime juice
fresh cilantro leaves to garnish
In a large pot over medium heat, warm the oil. Add the onion and cook until soft. Add the ginger and garlic and cook until fragrant. Add the squash, broth and salt. Bring to a boil and then decrease the heat and let simmer for about 20 minutes, or until the squash is soft.
Mix the curry paste with the coconut milk until well blended.
When the soup has cooled slightly, use a hand-held blender or transfer to a blender or food processor and blend until smooth. Return the soup to the pot, stir in the coconut-curry mix and warm.
To serve, squeeze some lime juice and top with fresh cilantro leaves and adjust salt to taste.
Serve with Life Changing Loaf of Bread and kale chips!