Curry Butternut Squash Soup

 Curry Butternut Squash Soup

A Fall Seasonal Favorite 

INGREDIENTS - 1 medium onion, diced - 2 carrots, diced - 2 tbsp butter (or ghee) - 2 cloves garlic, minced - 1 tsp salt - 1 1/2 tbsp yellow curry powder - 1/2 tsp cumin - 1/4 tsp red pepper flakes - 2 tsp freshly grated ginger - 3 lb butternut squash, peeled and cubed - 1 apple, cored and diced - 3 cups chicken stock - 1 15-oz can coconut milk INSTRUCTIONS - In a 6-quart stockpot, melt the butter over medium heat. Once melted, add the onion and carrot. Sauté the onion and carrot until soft and translucent, 4-6 minutes. Add the garlic and salt, and cook for 1 minute. Add the curry, cumin, red pepper flakes, and ginger. Stir and cook the spices until fragrant, about 1 minute. - Add the diced squash, apple, and stock. Bring the soup to a boil, cover it, and reduce it to a simmer. Simmer until the squash and apples are soft, 45-60 minutes. - When the squash has cooked, remove the soup from the heat. Working in batches, blend the soup until smooth. Pour in the coconut milk and stir to combine. Serve immediately.