Spicy Carrot and Butternut Squash Soup

Makes 8 one-cup servings.

  • 2 pounds butternut squash, peeled, seeded and cut into one-inch chunks
  • 2 large carrots, cut into one-inch lengths
  • 1 cup onions slices
  • 8 cloves garlic, peeled, smashed and minced
  • 2 tsp coconut oil
  • 4 cups broth of choice
  • 2 Tbs curry powder
  • Salt and pepper to taste
  1. Prepare your vegetables, onions, garlic, and set aside.
  2. Melt 2 tsp coconut oil over MEDIUM heat in large stock pot.
  3. Add the onions and garlic and cook for about 5 minutes till translucent, taking care not to let them brown.
  4. Add the squash and the carrots and cook about 5 minutes more.
  5. Add the curry powder and stir till all the veggies are coated.
  6. Add the stock, cover with a lid and turn heat to HIGH.
  7. When the broth has come to a boil, turn heat to LOW and let simmer for 45 minutes.
  8. Remove the pot from the heat and uncover.  Allow soup to cool for at least 15 minutes.
  9. Puree in batches or with an immersion blender till smooth.
  10. Ladle into serving bowls, and season liberally with salt and a dash of pepper. Serve warm.