Asian Butternut Squash Soup

Asian Butternut Squash Soup


1 tablespoonof virgin coconut oil
1medium onion, chopped
1 tablespoonginger, chopped
1 clovegarlic, crushed and chopped
1 tablespooncurry powder
1 teaspoonchili flakes
1butternut squash, chopped in small cubes
1 tablespoonsoy sauce
900 mlchicken broth
a littlepepper
1 tablespooncoconut milk


1. In a heavy-bottomed saucepan, sauté the onion in the coconut oil until the onions are translucent.

2. Add ginger and garlic and mix well. Cook for a few seconds, then add the curry powder and the pepper flakes. Mix everything well.

3. Add squash cubes, soy sauce and broth. Cook uncovered for about 30 minutes on low heat.

4. Turn off the heat and allow the soup to rest for a few moments. With a hand blender, reduce the soup to a smooth soup.

5. Serve with a dash of coconut milk.

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