Thai Butternut Squash Soup

  • 1 tbsp Coconut OilImage
  • 1 Yellow Onion, chopped
  • 4 Green Onions, chopped
  • 3 inches Ginger, peeled and grated
  • 3 cloves Garlic, minced
  • 3 tbsp Red Curry Paste
  • 1 can Organic Coconut Milk
  • 4 cups low-sodium Organic Vegetable Broth
  • 1 Butternut Squash, seeded, peeled, and cut into 1 inch chunks
  • Lime Juice
  • Sriracha (optional)

Heat oil in a large pot over medium heat. Add onion and saute for about 5 minutes. Add ginger and garlic and cook for 1 minute. Stir in curry paste and cook another minute. Pour in coconut milk and vegetable broth. Stir well. Add squash, bring to a boil, and then lower to a simmer. Cover and cook for 15-20 minutes or until squash is tender and can be pierced with a fork. Puree soup with an immersion blender or in a normal blender until smooth. Pour into individual bowls and then add lime juice and sriracha if you like it extra spicy! 

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