Butternut Squash Soup with Coconut Milk & Lime

A while back I picked up a new cookbook that I was super excited about, The Weekday Vegetarians.  I love the idea of cutting back on our meat consumption {though not completely} and finding inventive new ways to cook without it.  After scrolling through the book I landed on the Butternut Squash Soup with Coconut Milk & Lime which seemed perfect for a weeknight meal on a cold day.  It was super simple to put together {the most time consuming part was peeling & chopping the butternut squash} and in no time we had a super flavorful and delicious soup for dinner.  Paired with a salad and cold beer, it was the perfect cozy dish that I know I'll be coming back to again and again all winter long.

Butternut Squash Soup with Coconut Milk & Lime

Ingredients

1 Tblsp coconut oil

2 Tblsp olive oil

1 medium yellow onion, finely chopped

1 Tblsp curry powder

Pinch of cayenne pepper

Salt & Pepper

6 cups cubed butternut squash {from 2ish lbs of squash}

3 1/2 cups vegetable stock

1/2 cup coconut milk {we used closer to 1 cup}

Lime juice

Optional - toasted coconut flakes, chopped fresh basil

Instructions

1. Combine coconut oil and olive oil in a soup pot and set over medium low heat.  Once coconut oil liquifies, increase to medium and add onion, curry powder, cayenne, salt & pepper.  Cook until onion is soft and spices are toasty, about 5 minutes.

2. Add squash and stock {squash should be just submerged - add water or more stock if needed} and bring to boil.  Reduce heat and simmer until squash is thoroughly cooked and tender, about 15 to 20 minutes.  Remove from heat and using immersion blender, blend until soup is smooth.

3. Remove from heat and stir in coconut milk.  Squeeze in lime juice to taste and add toppings if desired.

Serves 4

adapted from the weekday vegetarians

xoxo,

stephanie marie