Thai Curried Butternut Squash Soup

Fall is the season of soup. The second the temperature drops, the leaves start to change and pumpkin spice latte's are on the menu my body craves soup, either sweet potato, chicken noodle, pumpkin or butternut squash. This is one of my go-to soup recipes for the lunch hour. It warms the tummy and leaves you satisfied.

Ingredients:

1 Tbsp coconut oil

3 cloves garlic, minced

1 small yellow onion, diced

1 Tbsp ginger, grated

1 Tbsp lemongrass, chopped

1 Thai chili, chopped + additional for garnish

2 Tbsp thai red curry paste

3 cups vegetable stock

1 butternut squash, peeled & cut into 1" cubes

2 cups coconut milk + additional for garnish

2 Tbsp lime juice

Salt & Pepper

Handful cilantro, chopped for garnish

Pomegranite seeds for garnish

Directions:

1. Heat coconut oil on Medium heat. Add Garlic, Onion, Ginger & Lemongrass and cook for 2-3 minutes or till softened. Add chili & curry paste and mix together for another 2-3 minutes or till fregrant.

2. Add stock & squash and bring to a boil. Let soup mixture simmer for 20-25 minutes or till squash is tender and cooked throughout.

3. Allow mixture to cool then blend together in either immersion blender or stand blender.

4. To finish mix in coconut milk & lime juice and mix till combined. Season with salt and pepper.

5. Serve with chopped cilantro, pomegranite seeds, thai chili, & coconut milk.

Serves 4