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Butternut Squash Curry Soup
Place 1 tablespoon of butter in a dutch oven or pot on medium heat and let it melt
Add in onion and cook until slightly brown
Add garlic, spices, and sugar and cook until spices become fragrant (about 1-2 minutes)
Add in butternut squash and cook down for 5 minutes, stirring often
Add coconut milk, chicken stock, and bring to a boil
Once at a boil, turn down heat and let simmer for 20 minutes
In a high-speed blender, blend soup in batches (it took me two) until the soup is smooth
Place soup back into the pot, bring to a boil, and let reduce for 10 minutes
Taste soup and adjust seasoning accordingly
Garnish with salt, pepper, and additional coconut milk
For dairy-free sub oil of choice
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