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)
1-2 tablespoons Madras curry paste ( I use Patacks)
1 tablespoon organic coconut oil
Juice of 1 lime
Method
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 for 5-10 minutes before blending
Season with salt and pepper if needed.
Note- This is not strict low carb. If you use fresh butternut squash, add 3 cups of broth instead of 2 cups.
