2 Tbs olive oil
2 medium yellow onions, chopped
3 garlic cloves, chopped (garlic lovers, feel free to use more!)
1 Tbs ginger, peeled and chopped
1 Tbs curry powder
¼ tsp cayenne or as desired for spice (optional)
1 ½ tsp Selina Naturally® Portuguese Fine Ground
4 cups filtered water
1 large butternut squash, peeled, seeded, and chopped
1 ¾ cups unsweetened coconut milk
2 Tbs fresh squeezed lemon juice
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Heat olive oil in a large stockpot over medium heat. Add onions, garlic, and ginger. Sautee until soft and fragrant (5-10 minutes). Add curry powder, cayenne, and salt, stirring until mixture is completely coated. Add water and bring to a boil. Mix in squash, lower heat, and simmer uncovered, for 30 minutes. Stir in coconut milk and lemon juice (I like to reserve 1 Tbs coconut milk for garnish). Working in batches, puree soup in a blender or food processor until desired consistency in reached. Return to pot and reheat if necessary. Spoon soup into bowls. Add a little of the reserved coconut milk to each bowl using a fork to create fun and festive designs.
Recipe created by Dianna Williams
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