Butternut Squash Curry Coconut Soup
I love soup, and any soup pretty much goes well with jasmine rice, so if you want you could serve your soup over rice.
Servings: 1
Ingredients
- 1/2 tbsp coconut or avocado oil
- 1 clove garlic minced
- 1/2 butternut squash peeled & chopped
- 1/2 tsp each sea salt + black pepper
- 1/2 Tbsp curry powder
- 1/4 tsp cinnamon
- 14- ounce can light coconut milk
- 1 cup vegetable broth
Instructions
- Heat a large pot over medium heat
- Add oil, shallots, and garlic
- Sauté for 2 minutes
- Add butternut squash and season
- Cover and cook for 4 minutes, stirring occasionally Add coconut milk and vegetable broth
- Bring to a low boil over medium heat and then reduce heat to low and simmer for 15 minutes
- With a hand blender purée on high until creamy and smooth
- Continue cooking for a few more minutes over medium heat
- Serve as is or with garnishes of choice
Notes
Store leftovers in the freezer up to 1 month