Paleo Coconut Curry Butternut Squash Soup

Print Save Paleo Coconut Curry Butternut Squash Soup Recipe Embed Ingredients 1 tablespoon Coconut Oil 1 medium Onion, diced 2 cloves Garlic, minced 1/2-inch piece Fresh Ginger, minced 1 tablespoon Red Curry Paste, paleo-friendly 8 cups Diced Butternut Squash 2 cups Sweet Potato, diced 4 cups Vegetable Stock, or chicken stock 3 tablespoons Coconut Sugar Salt and Pepper, to taste 2 tablespoons Fresh Lime Juice 1 cup Full Fat Coconut Milk Cilantro and Chili Flakes, for serving Directions In a large stock pot, heat coconut oil over medium-high heat. Add onion and cook until softened, about 3 minutes. Add garlic, ginger, and red curry paste and stir until fragrant, about 30 seconds. Add butternut squash, sweet potato, and vegetable broth. Bring to a boil, cover, and lower to a simmer. Simmer until squash and sweet potato are fork tender, 10-15 minutes. Use an immersion blender (or blend in small batches in a regular blender) to blend until smooth. Stir in coconut sugar, salt and pepper, fresh lime juice, and coconut milk. Top with cilantro and crushed red pepper flakes before serving.  Recommended Chef's Classic Stainless Steel Cuisinart Stockpot Wusthof Santoku Knife - 5 inch via Food Fanatic http://ift.tt/2gM1ugh Food Fanatic