Wednesday, January 28, 2015

Curried Coconut Squash Soup


3 tablespoons coconut oil
1 onion, diced
4 garlic cloves, minced
1 teaspoon freshly grated ginger
3 tablespoons curry powder
3 cups low-sodium vegetable stock
4 cups uncooked butternut squash
1 can coconut milk
1 lime, juiced
1/4 teaspoon salt
1/4 teaspoon pepper
Cilantro or dry coconut flakes for garnish


Heat a large pot over medium-low heat and add coconut oil. Add in the onions and the garlic with a pinch of salt and stir. Cook until the onions are soft and translucent. Add in the ginger and curry powder. Cook the curry and onion mixture for 5 minutes, stirring occasionally. Add stock and the squash cubes. Cover the pot and cook until the squash is soft, about 20 minutes.
Once the squash is soft, pour the entire mixture into a blender. Blend until the soup is smooth and pureed. Pour it back into the pot and turn the heat on to medium low. Add in the coconut milk, lime juice, salt and pepper, and stir. Cover and cook the soup for 10 minutes. Serve the soup with a garnish like cilantro or dry sweetened or unsweetened coconut flakes . Enjoy!

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