Coconut Curried Butternut Squash Soup

Name: Coconut Curried Butternut Squash Soup
Yield: 10
Cuisine: Fusion
Ingredients: butternut squash; coconut milk; vegetable stock; coconut oil; yellow onion; garlic; ginger; tapioca flour; red curry paste; raw sugar; cilantro

Paleo friendly savory soup

Yield

10
servings

Prep

15
min

Cook

30
min

Ready

45
min

Ingredients

Amount	Measure	Ingredient	Features
1	medium	butternut squash (peeled and cubed)	*
14	ounce	coconut milk 1 can
2	cups	vegetable stock or chicken stock
2	tablespoons	coconut oil	*
1	medium	yellow onion
1	clove	garlic
½	tablespoon	ginger fresh
1	tablespoon	tapioca flour	*
3	teaspoons	red curry paste	*
2	teaspoons	raw sugar	*
1	x	cilantro freshly chopped, as needed	*

Ingredients

Amount	Measure	Ingredient	Features
1	medium	butternut squash (peeled and cubed)	*
404.6	ml/g	coconut milk 1 can
473	ml	vegetable stock or chicken stock
30	ml	coconut oil	*
1	medium	yellow onion
1	clove	garlic
7.5	ml	ginger fresh
15	ml	tapioca flour	*
15	ml	red curry paste	*
10	ml	raw sugar	*
1	x	cilantro freshly chopped, as needed	*

Directions

Heat the coconut oil in a large pot over medium-high heat.
Dice the onion, garlic and ginger and then add them to the oil.
Cook, stirring occasionally, until the onion is translucent (about 5 minutes).
Stir the curry paste, raw sugar and tapioca flour into the onion mixture and cook for another minute.
To the pot, add the squash, coconut milk, and broth and turn the heat to high.
Bring to a boil, then reduce the heat to low (about a 3) and simmer for 20 to 25 minutes.
With an immersion blender, blend the squash soup mixture and blend until smooth and creamy. (If you don't have an immersion blender, pour soup into a regular blender)
Top the soup with cilantro and serve immediately.