Coconut Thai Butternut Squash Soup
4 cups Butternut Squash, cooked-find in frozen section
4 tablespoons Coconut Oil
1/2 cup Yellow Onion, chopped
4 cloves of Garlic, minced
2 teaspoons fresh Ginger, grated, or 1 teaspoon ground
1 teaspoon Red Curry Paste
4 cups Low Sodium Chicken Broth
1 cup Coconut Milk
1 tablespoon fresh Lime Juice
1/2 teaspoon Coconut Aminos
Cilantro, to garnish (optional)
Thai Basil, to garnish (optional)
Toasted slivered Almonds, garnish (optional)
1. In a large soup pot, sauté onion in coconut oil 3-5 minutes. Add garlic, ginger, and curry paste, and stir frequently 2 minutes or until fragrant. You may need to add a bit of chicken broth to prevent burning.
2. Add squash and the rest of the broth. Simmer about 30 minutes. Blend all in blender, then return to pan.
3. Stir in coconut milk, lime juice, and coconut aminos. Garnish with cilantro, Thai basil, and toasted slivered almonds.
*Option: Makes enough to freeze, and tastes even better the next day.
Health Tip: Butternut squash is a low glycemic load food that can help lower blood sugar and help in weight management.