Coconut Curry Squash Soup
Persons
6
Serving Size
1.5 cups
Prep Time
10 minutes
Cook Time
30 minutes
Wait Time
5 minutes
Total Time
40 minutes
Notes
Low-glycemic, paleo, vegan, gluten free
This vegan version of squash soup used coconut oil instead of butter and light coconut milk in place of milk or cream. It's easy to make and can be a terrific started or a small meal on its own.
Ingredients
- 1/4 cup coconut oil
- 1 cup chopped Onions
- 2 clove garlic, minced
- 2 cups vegetable broth
- 2 tsp curry powder
- 1/2 tsp salt
- 1/2 tsp coriander
- 1/4 tsp red pepper flakes
- 2 cups cooked puree squash
- 1 cup coconut milk
Instructions
- Heat the coconut oil in a deep pot over medium heat.
- Stir in the onions and garlic. Saute until onions are translucent, about 5 minutes.
- Add the squash, broth, curry powder, salt, coriander, and red pepper flakes.
- Cook and stir until the mixture comes to a gentle boil, about 10 minutes.
- Whisk in the coconut milk, and cook another 5 minutes.
- Blend soup with hand held braun blender until smooth.
- Wait 5 minutes. Enjoy!
