Thai Coconut Curry Squash Soup

Ingredients:

• Butternut squash

• Onion powder, garlic powder, paprika, curry powder, cumin powder, chipotle powder, salt and pepper (to taste)

• 3 cups Coconut milk

• 8-9 teaspoons Red Thai curry paste (or to taste)

• 3-4 teaspoons Fresh ginger (or to taste)

• 3-4 Tablespoons avocado oil

• Toppings: fresh basil, shredded coconut, slivered almonds, and sriracha *optional*

Notes: You really can’t go wrong with this recipe, it’s very simple and very customizable. You can add more or less of every ingredient depending on your preference.

Directions:

1. Peel the butternut squash. Dice into 1-inch cubes.

2. Lightly drizzle some avocado oil over the squash.

3. Mix the seasonings and sprinkle over the squash. All to taste.

4. Roast at 425 for about 40 minutes, until fork-tender.

5. Let cool.

6. Place ⅓ of the squash in a blender with one cup of coconut milk, 2-3 teaspoons of curry paste, 1 teaspoon of fresh ginger, and water until nice and smooth. Add in more or less water depending on how thick you want the soup.

7. Repeat this step until all the squash is used. Use more or less coconut milk, curry paste, and ginger depending on preference.

8. Pour all the blended squash into a large pot. Add in oil to taste.

9. Cook until the soup is heated through.

10. Serve the soup with a sriracha swirl, fresh basil, slivered almonds, and sliced coconut.