Thai Coconut Curry Squash Soup

Ingredients

• 1 large or 2 small Butternut or kabocha squash, seeded and quartered
• 2 tablespoons coconut oil or olive oil
• 1 medium yellow or white onion, chopped
• 4 garlic cloves, pressed or chopped
• 2 to 3 tablespoons Thai Red Curry paste
• 2 teaspoons ground coriander
• 1 large carrot or yam chopped
• 1 teaspoon ground cumin
• ¼ teaspoon sea salt
• 2 Limes Juiced
• 4 cups (32 ounces) Chicken or vegetable broth
• ½ cup full fat coconut milk for drizzling on top
• Handful fresh cilantro leaves, chopped

INSTRUCTIONS

1. Heat the oven to 400 degrees. Put the squash on a baking sheet in the oven for 30 – 45 min or until soft when pierced with a knife or fork.
2. While waiting for the squash, heat oil in a large pot over. Once the oil is melted add chopped onion, carrot or yam, garlic, Thai curry paste, coriander, cumin, and salt.
3. Stir occasionally, until onion is translucent. Add broth. Bring the mixture to a boil, reduce heat and simmer until the carrot is soft.
4. Remove the skin from the squash and add to the mixture.
5. Use an immersion blender to blend the contents of the pot. Purée until smooth.
6. Stir the lime juice into the soup.
7. Taste and season with additional salt or Thai Curry paste if needed.
8. Ladle soup into individual bowls. Use a spoon to drizzle coconut milk over each bowl, lightly swirl the spoon through the top layer for a fun design.
9. Sprinkle the top with chopped fresh cilantro.
10. Enjoy!

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