- 2 cups Butternut squash peeled and cut into chunks
- 4 cups Chicken broth
- 1 glove Garlic minced
- 1/2 Onion medium, chopped
- 1 cup Coconut milk, unsweetened (plus more for garnish, optional)
- 1 tbsp Coconut oil
- 1/2 tsp Dried thyme
- 1/2 tbsp Curry powder
- 1/4 tsp Chili flakes
- 1/8 tsp Nutmeg
- Sea salt to taste
- 2 tbsp Cilantro, chopped (for garnish, optional)
Heat coconut oil in a pan, add chopped onion and cook just until lightly brown.
Add minced garlic, curry powder, dried thyme, nutmeg, and chili flakes and continue to cook for one minute more.
Pour in chicken broth and add butternut squash chunks. Give a good stir and bring to a boil. Lower the heat and pour in coconut milk. Cook for an additional 20 minutes or until the squash is very tender.
Season the soup with sea salt and puree using an immersion blender.
Serve in a bowl garnished with chopped cilantro and an additional spoon of coconut milk (if using).
Serving: 1cup | Calories: 143kcal | Carbohydrates: 7.9g | Protein: 10.4g | Fat: 3.8g | Fiber: 1.9g