Curried Coconut Butternut Squash and Carrot Soup

Makes 6 servings of 1-1/2 cups each.

  • 1 Tbs coconut oil/butter
  • 1 medium onion, peeled and chopped (8 ounces)
  • 4 cloves garlic, peeled, smashed and minced
  • 1 medium butternut squash, peeled and cut into 1-inch cubes (26 ounces)
  • 3 carrots, peeled and sliced
  • 4 cups turkey stock
  • 1 Tbs ground cumin
  • 1/2 cup canned light coconut milk
  • Salt and pepper to taste
  1. Place the coconut oil/butter in a large stock pot over MEDIUM heat.
  2. Add the chopped onion and minced garlic and saute till translucent, about 6 or 7 minutes.
  3. Add the butternut squash and the carrot pieces and cook another 5 minutes.
  4. Stir in the ground cumin to coat the veggies.
  5. Add the stock to the pot, cover with a lid and bring to a boil.
  6. Lower the heat and leave the soup to simmer for 40 minutes.
  7. Remove from heat and allow to cool for about 15 minutes
  8. Purree the soup with your immersion blender or remove to blender jar in batches to purree.
  9. Stir in coconut milk and gently reheat before serving.
  10. Season with salt and pepper at the table.