Butternut Squash Soup
Ingredients
The Soup:
- 2 Tbsp. olive or coconut oil
- 1 yellow onion, finely chopped
- 3 cloves garlic, finely minced
- 2 Tsp finely chopped fresh ginger
- 1/3 to 1/2 of 4oz jar red curry paste (easy to buy in a bottle at Whole Foods or other stores)
- 1 medium butternut squash, peeled and cut into 1-inch pieces (about 4-5 cups)
- 2/3 of a 32oz carton chicken or hearty vegetable broth (Trader Joe’s has a great one!)
- 2 cans (14-ounce) coconut milk (full fat)
- 1/2 tsp sea salt (optional and to taste, especially if broth already contains a lot of sodium)
Prep Time: 15 Minutes
Cook Time: 40 Minutes
Total Time: 55 Minutes
Yields: 6 Servings
Directions
- Heat oil in a large soup pot over medium-high heat.
- Add onion, garlic, and ginger. Cook, stirring frequently, until fragrant and onion is translucent (about 5-6 minutes).
- Stir in the curry paste and salt and cook one minute longer.
- Stir in squash, broth, and coconut milk and bring to a boil.
- Reduce heat, cover, and simmer until squash is tender (~35 minutes).
- Use Emersion blender to puree until smooth. Or, using a ladle, remove the soup into a blender, cover well, and puree in batches until smooth. Return to pot and stir well.
- Taste for seasonings, and serve.
Credit: SAFM Diamond Coaching Retreat September 2017, The School of Applied Functional Medicine
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