Coconut Curry Butternut Squash Soup

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Butternut squash
  • 4 cloves Garlic
  • 1 tbsp Ginger, powder
  • 1/2 cup Sweet onions
  • 2 tsp Thyme, dried

• Canned Goods

  • 1 can Coconut milk, light

• Baking & Spices

  • 1 tbsp Curry powder
  • 2 tsp Nutmeg, ground
  • 1 tsp Pepper
  • 1 Dash Red pepper flakes
  • 1 tsp Sea salt
  • 2 tsp Turmeric, ground

• Oils & Vinegars

  • 1/4 cup Olive oil

Found on tastefulventure.com

Description

Ingredients

• 1 Butternut Squash
• ½ cup chopped Sweet Onions
• 4 cloves minced Garlic
• 1 Tablespoon Ginger powder
• 1 Tablespoon Curry powder
• 2 tsp dried Thyme
• Dash of Red Pepper flakes
• 2 tsp ground Nutmeg
• 1 tsp Sea Salt
• 1 tsp Pepper
• 2 tsp ground Turmeric
• 1 can light Coconut Milk
• ¼ cup Olive Oil

Directions

• Preheat oven to 425 degrees
• Wash and cut the skin off of the squash
• Cut squash in half and scoop out the seeds
• Chop squash into 1 inch pieces
• Place parchment paper over baking pan
• Add squash, onion, and garlic
• Sprinkle all seasonings evenly over squash
• Drizzle olive oil over squash
• Bake 35 minutes until squash is soft
• Let cool for 5 minutes
• Add baked squash mix to blender
• Add coconut milk and blend until smooth
• Add pureed squash to medium saucepan
• Heat over medium heat 3-5 minutes until warm
• You can spice this up as much as you like by adding more curry powder or red pepper flakes.
• Enjoy!