800g or 6 cups frozen butternut squash
1 can or 400ml organic coconut milk (full fat)
2 cups vegetable stock
1 teaspoon fresh ginger
2 teaspoons fresh garlic or 2 cloves
3/4 cup onion (large cubes)
1 tablespoon Indian red curry powder
1 tablespoon organic coconut oil
2 kaffir lime leaves (optional, but highly recommended)
Chop your garlic, ginger and onion coarsely. Everything is going to be pureed, so there is no need to make perfect cuts.
Heat a soup pot on medium and add the coconut oil.
Add the garlic, ginger and onion, sauté for 3-4 minutes.
Add the remainder of the ingredients, cover and simmer for 20 minutes.
Allow the soup to cool down, remove the lime leaves.
Blend the soup until smooth and creamy, season with salt and pepper if needed.
Garnish with fresh cilantro