Butternut Squash Soup

Ingredients

• 1 tablespoon coconut oil + 3 tablespoons
• 1 butternut squash (approx. 3 cups cooked)
• 1 red onion, diced
• 2½ teaspoons pressed garlic (approx. 5 cloves)
• 3 tablespoons grated ginger
• 1 tablespoon medium curry powder
• 1 cup crushed roasted cashews (unsalted)
• 2 cups water
• 1 can coconut milk
• 4 tablespoons chopped cilantro
• 1 tablespoon lime juice (approx. 1 lime)
• Large pinch of sea salt
• Large pinch of pepper

Directions

1. Preheat oven to 375°F.
2. Cut the top off the squash, slice it in half, and scoop out the seeds. Rub the flesh with 1 tablespoon of coconut oil.
3. Bake for 35-45 minutes, checking at 25 minutes to judge remaining time. Let cool before scooping out the flesh.
4. Heat a pot over medium heat and dry-toast the curry powder for about a minute until fragrant. Add 3 tablespoons of coconut oil.
5. Once hot, add the ginger for a minute, then garlic for 45 seconds, followed by onions. Sauté for 2 minutes, then season with salt and pepper.
6. Once onions are browned, stir in the cashews and squash. Mix well.
7. Add water and bring to a boil, then reduce to a simmer. Stir in lime juice and coconut milk.
8. Blend to a smooth consistency with a handheld blender.
9. Garnish with cilantro and serve.