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Prep Time: 20 minutes, Cook Time: 25 minutes, Serves: 6
1/2 c. toasted coconut for garnish 2 Tbsp. Henry's Organic Unsalted Butter, or ghee 1 medium organic yellow onion, diced 2 cloves garlic, minced 2 Tbsp. curry powder 1 tsp. cinnamon 1/2 tsp. allspice 4 c. organic butternut squash, peeled and cubed 2 1/2 c. organic vegetable or chicken broth 1 c. Coconut Milk zest of one lime sea salt and pepper 1/2 c. chopped cilantro, for garnish Heat skillet over medium high heat. Add coconut to pan. Toast until golden brown. Remove from pan, and set aside. Melt butter in large saucepan over medium heat. Add onions and garlic. Cook until golden and tender, stirring occasionally (about 10 minutes). Stir in curry powder and spices. Cook for about one minute. Add butternut squash and chicken broth. Bring to a boil, then reduce heat to medium low. Cover and simmer for 25 minutes, or until squash is tender, stirring occasionally. Working in batches, carefully puree soup in blender until smooth. Return soup to the pot and stir in coconut milk and lime zest. Add salt and pepper to taste. Garnish with coconut and cilantro. |
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