Roasted Butternut Squash Coconut Curry Soup

Roasted Butternut Squash Coconut Curry Soup



Serves 4

Ingredients

2 TBS Extra Virgin Olive Oil
16 oz Butternut Squash (I bought mine pre chopped at Costco, otherwise about 2 med whole squash)
2 Large Yellow Onions, chopped
1 large red/yellow pepper, or 2 small peppers
2 Jalapenos, diced with ribs and seeds removed
4 garlic cloves, diced
2 heaping tsp ginger
1 TBS coconut aminos (or liquid aminos/tamari/soy sauce)
1 TBS red curry paste
2 tsp Garam Masala
1 14 oz can Coconut Milk
2 Cups Chicken Stock
Salt and Pepper to Taste
Cilantro for garnish



Method:

1. Roast cubed squash at 375 degrees for 45 minutes (in a single layer on a foil lined sheet pan) tossed with Extra virgin olive oil, salt at pepper.

2. When squash is halfway done roasting, get started with the base of your soup. In large heavy bottomed pot heat up extra virgin olive oil at medium heat. Add in onions, and ginger and saute until onions are translucent (about 8-10 minutes). Season with salt and pepper.

3. Add in red pepper(s)and jalapenos and saute for another 10 minutes. Season again as you go. This will ensure great flavor through every layer of your soup.

4. Lastly add the garlic and saute for one minute, ensuring it doesn’t burn.

5. Add in aminos, red curry paste and garam masala and stir to coat. Then add can of coconut milk, chicken stock and your butternut squash cubes.

6. Bring to a boil and then lower heat so soup simmers about 30 minutes.

7. Puree your soup in an immersion blender, or in small batches in the regular blender. Check for seasoning and amend if necessary.

8. Garnish with cilantro and Enjoy!

source: hollywouldifshecould