Butternut squash, celery and onions sautéed with lots of curry powder and garlic then simmered in coconut milk. Super creamy and so delicious. A perfectly cozy soup.

INGREDIENTS – serves 4

2T coconut oil or olive oil
1/2 onion, chopped
3 celery stalks, chopped
3-4 garlic cloves, smashed
5t curry powder
1/4t salt
1/4t black pepper
Pinch red pepper flakes, to taste
3-4c butternut squash, cubed (1 small-medium)
1 – 14oz can coconut milk
1 3/4c broth or water

Toasted coconut
Coconut milk – optional

INSTRUCTIONS

Bring a large pot to med-high heat. Saute onion and celery in oil with garlic, curry powder, salt, pepper and pepper flakes, stirring occasionally 2-3 minutes, until soft and fragrant. Dump in the butternut and stir to coat then let cook for about a minute before pouring in the coconut milk and water. Stir to combine then bring to a simmer for 20-25 minutes, until the squash is easily mashed with a fork.

Use an immersion blender or scoop into a traditional blender and puree until smooth. Salt to taste.

Serve with a drizzle of coconut milk and sprinkling of toasted coconut.

ENJOY!