CREAMY BUTTERNUT SQUASH SOUP

Ingredients

• 1 large butternut squash
• 1 tsp coconut oil
• 1 large yellow onion, chopped
• 2 garlic cloves, chopped
• 3 cups vegetable broth
• 1/2 cup lite coconut milk, plus additional to garnish
• 1 tbs curry powder
• salt/pepper to taste
• grated fresh nutmeg (optional)
• fresh cilantro (optional)

Directions

• Cut squash in half long ways and scoop out seeds (save seeds to roast later!).

• Place cut side down on a baking sheet lined with parchment paper.

• Roast at 35o degrees for about an hour (until soft to the touch).

• Remove from oven and allow to cool.

• Meanwhile, sauté onion in coconut oil in a large pot until translucent.

• Add garlic and continue to sauté for a couple minutes more.

• Scoop out flesh of squash and add to a blender with sautéed onions and garlic, vegetable broth, coconut milk, curry, and salt/pepper. Blend until smooth. You may have to work in batches.

• Pour all of soup into the large pot and allow to simmer. Swirl in additional coconut milk to individual serving bowls to garnish. Add nutmeg and cilantro.