Roasted Butternut Squash Coconut Curry PureeSoup
Ingredients
- 1 tablespoon olive oil, plus more if needed
- 2 1/2 medium butternut squashes, cut in half and seeded
- 2 pinches salt and pepper, plus more to taste
- 2 tablespoons coconut oil
- 2 large yellow onions, chopped
- 1 red pepper, seeded and chopped
- 1 jalapeño pepper, seeded and chopped
- 4 garlic cloves, chopped
- 2 inches fresh ginger, peeled and chopped
- 1 tablespoon naturally brewed soy sauce (tamari)
- 1 tablespoon red curry paste
- 2 teaspoons garam masala (preferably) or curry powder
- 1 14 oz. can coconut milk
- 2 cups low sodium/no sodium vegetable broth
- 1 handful cilantro, chopped
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