This soup is deliciously creamy and spicy. Super easy to make, its great for cold days.
Ingredients:
2 tablespoons ghee or coconut oil
2 onions, finely diced
3 garlic cloves, minced
1 tablespoon minced fresh ginger
1 tablespoon curry powder or paste
1 tablespoon turmeric
4 cups water or veggie broth
1 large 3-pound butternut squash, sliced in half
1 teaspoon sea salt
One 14-ounce can unsweetened coconut milk
2 tablespoons lemon juice
Directions:
1. Place the squash halves cut side down in a roasting pan in a 400 degree oven. Roast 20-40 minutes until the squash is soft and golden in color. Remove from oven, scrape out seeds and discard. Scoop the softened flesh of the squash into stock pot in step #3
2. Warm ghee or oil in a large stockpot over medium heat. Stir in onions, garlic, and ginger sauté 5 minutes. Sprinkle on curry powder and cook 1 minute, tossing continuously.
3. Pour in water or veggie broth and bring to a boil. Mix in squash, sea salt, and lower heat to a simmer. Cook 10 minutes, or until squash is very tender. Pour in coconut milk and simmer 5 minutes. Stir in lemon juice.
4. Puree soup in batches in a blender or use an immersion blender. Reheat before serving, if necessary.
