I love everything butternut squash, and I love everything curry, so this was a great combination.
Coconut Curry Butternut Squash Soup
1 TBL avocado oil
1 medium onion, chopped
1 garlic clove, minced
1 TBL fresh ginger, grated
1 TBL red curry paste
4 cups butternut squash, cut into cubes
1 ½ cups chicken broth
1 (14oz) can coconut milk
2 dashes sriracha
1 tsp sea salt
pepper to taste
1.In a large dutch oven, sauté the onion and garlic in the oil for 2 mins. Add the ginger and curry paste. Stir to combine.
2. Add the squash and chicken broth. Bring to a boil and simmer, covered, for 15 minutes or until tender.
3. Pour ingredients into a blender and puree until smooth. Add the coconut milk, sriracha, salt, and pepper and blend another minute.
Garnish with green onions and peanuts, if desired.