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Paleo Vegan Butternut Squash Soup with Curry

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Level: Easy

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Description

This spicy, curried paleo and vegan butternut squash soup is so creamy you’ll never believe it’s healthy, whole30 compliant and gluten- and dairy-free!

Ingredients

  • 1  Medium Butternut Squash, Peeled And Seeded (about 2 To 2 1/2 Pounds)
  • 3 Tablespoons Coconut Oil, Melted
  • 2 cups White Onion, Roughly Chopped
  • 1-½ Tablespoon Diced Garlic
  • 4 cups Sodium-reduced Vegetable Broth (or Chicken Broth If Not Vegan)
  • 1 teaspoon Salt
  • 2-½ Tablespoons Yellow Curry Powder
  • ¾ cups Light Coconut Milk
  • Cilantro For Garnish

Preparation

Preheat oven to 400ºF.

Chop squash into 2-inch chunks and toss with 2 tablespoons of melted coconut oil. Spread squash evenly on a baking sheet, and bake for 30–35 minutes, until fork-tender.

While squash roasts, roughly chop onion and garlic and heat remaining 1 tablespoon melted coconut oil in a large pan over medium heat. Sauté onion and garlic until soft, about 3 minutes.

Add broth, salt, curry powder and roasted squash. Simmer until squash begins to break down, about 10 minutes. Using a large spoon, break down the squash and mix until it is well combined.

In batches, transfer soup to a blender (or use an immersion blender) and puree until smooth. Pour soup back into the pot and stir in coconut milk.

Garnish with cilantro and devour!

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