Ingredients

The following ingredients have 4 Servings
  • 1 Medium butternut squash (peeled and seeded, (2- 2.5lbs))
  • 3 Tbsps Coconut oil, (melted)
  • 2 Cups White onion, (roughly chopped)
  • 1.5 Tbsps Garlic, (diced)
  • 4 Cups Sodium-reduced chicken broth ( (or veggie for vegan version))
  • 1 tsp Salt
  • 2.5 Tsps Yellow curry powder
  • 3/4 Cup Light coconut milk
  • Cilantro (for garnish)

Instruction

  • Preheat oven to 400 degrees F.
  • Chop the squash into 2 inch chunks and toss with 2 Tbsps. of melted coconut oil.
  • Spread the squash evenly on a baking sheet, and bake for 30-35 minutes, until fork tender.
  • While the squash roasts, roughly chop the onion and garlic and heat the remaining 1 Tbsps. of melted coconut oil in alarge panover medium heat.
  • Sautee the onion and garlic until they are soft, about 3 minutes.
  • Add in 4 cups of chicken broth, salt, curry powder and the roasted squash. Simmer until the squash begins to break down, about 10 minutes.
  • Using a large spoon, break down the squash and mix until it is well combined.
  • In batches, transfer the soup to a blender (or you could use an immersion blender) and puree until smooth.
  • Pour the soup back into the pot and stir in the 3/4 cup of coconut milk.
  • Garnish with cilantro and devour!