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.
