Curried Butternut Squash Soup | with Coconut Milk

This year I am starting off the holidays on a healthier note. Holiday food is undoubtedly delicious, comforting, filling...but in many cases it is also fattening and makes you sleepy. This tasty soup is all of the former and non of the latter. I've made it a few times in Peru and it turned out great every single time. It also freezes nicely for up to a month or so. If you are not a big curry fan, I have also made it without curry and it was very good as well.

Curried Butternut Squash Soup with Coconut Milk
adapted from sweet sugar bean
about 8 servings

1 large butternut squash, peeled and cubed
1-2 heaping tbsp Indian curry paste or powder [optional]
1 large onion, chopped
2 cloves garlic, minced
2 medium carrots, cubed
2 tbsp coconut oil
4-5 cups chicken or vegetable stock
1 can [398 ml]coconut milk
2 tbsp honey
2 tbsp fresh lime juice
salt, pepper

• in a large soup pot saute onions in coconut oil for a few minutes

• add butternut squash, carrots, garlic and saute for a few more minutes

• add curry paste, stir and cook for 2 more minutes

• pour stock in pot to just cover the veggies

• cover with lid, bring to a boil and cook until the squash is tender

• remove from head and using an immersion blender puree in to smooth soup [you can also use a blender, but let cool down first]

• return to heat and add coconut milk, honey and lime juice + salt and pepper to taste

• if your soup is too thick, just add more stock
  

Happy Tasty Thursday on Wednesday...!!!