CURRIED BUTTERNUTSQUASH SOUP

SERVES 4

Ingredients:

• 2 tablespoons coconut oil
• 900 g butternut squash, peeled, seeded, and cut into small 1 cm pieces
• 1 medium yellow onion, chopped
• 4 garlic cloves, pressed or chopped
• 2–3 tablespoons Thai red curry paste
• 2–3 drops Coriander essential oil
• 1 teaspoon ground cumin
• ¼ teaspoon sea salt
• ¼ teaspoon red pepper flakes
• 1 tablespoon fresh lime juice
• 950 ml vegetable broth
• 225 ml full fat coconut milk

Directions:

1. Heat oil in large pot over medium heat. Once oil is heated, add squash, onion, garlic, curry paste, Coriander essential oil, cumin, salt, and red pepper flakes to skillet. Stir to combine.
2. Cook, stirring occasionally, until onion is translucent.
3. Add vegetable broth. Bring mixture to boil, reduce heat, and simmer until squash is soft.
4. Remove from heat and let cool. Working in batches, transfer contents from pan to blender. Securely fasten the lid and purée mixture until smooth.
5. Transfer puréed soup to serving bowl and repeat until contents are smooth.
6. Stir lime juice and coconut milk into blended soup and serve.