Ingredients
- 1 medium butternut squash (2 to 2 1/2 lbs) peeled and deseeded
- 3 tablespoons coconut oil melted, divided
- 2 cups white onion roughly chopped
- 1 1/2 tablespoons garlic minced
- 4 cups low-sodium chicken broth or vegetable broth for meat-free
- 1 teaspoon salt
- 2 1/2 teaspoons curry powder
- 3/4 cup coconut milk
- Cilantro for garnish
Instructions
- Preheat oven to 400℉.
- Chop squash into 2-inch chunks and toss with 2 tablespoons melted coconut oil. Spread squash evenly on a baking sheet and bake for 30 to 35 minutes, or until fork-tender.
- While the squash roasts, heat a large pan over medium heat. Add the remaining 1 tablespoon of melted coconut oil, then sauté onion and garlic until softened, about 3 minutes.
- Add the chicken broth, as well as salt, curry powder, and the roasted squash. Lower heat to medium-low and simmer until squash begins to break down, about 10 minutes.
- Use a large spoon to break down the squash further and mix until it is well combined.
- Transfer the soup in batches to a blender (or you can use an immersion blender) and purée until smooth. Pour the soup back into the pot and stir in coconut milk and cilantro. Serve hot.