Coconut Curry Butternut Squash Soup
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion chopped
- Pinch of salt and black pepper
- 3 cloves garlic minced
- 2 tbsp red curry paste
- 2 lb butternut squash peeled, seeded and cubed
- 1 can light coconut milk
- 4 cups low sodium vegetable broth
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, salt and pepper and cook for 7-10 minutes.
- Add the garlic and stir in the curry paste. Cook for an additional 5 minutes.
- Add the butternut squash, coconut milk and vegetable broth. Cover and simmer until the squash is very soft, 40-60 minutes, stirring occasionally.
- Remove from heat, let cool slightly, and pour soup into a high speed blender (work in small batches). Puree until smooth and adjust seasoning as needed.