Butternut Squash Soup
1 tablespoon coconut oil
2-3 shallots, diced
4 cloves of garlic, minced
1 small butternut squash, peeled and diced (~6 cups)
1-2 tablespoons curry powder
sea salt and ground black pepper, to taste
2 cups water
1 can coconut milk
1 tablespoon miso paste (or use broth in place of water above)
splash Braggs liquid aminos
Heat a large, heavy-bottomed soup pot over medium heat. Add the oil then the shallots and garlic to the pot. Sauté until softened and slightly browned. Add the butternut squash, curry, salt and pepper to the pot and stir for a few more minutes until the squash gets a little browned. Add water and coconut milk and bring to a boil. Simmer for ~15 minutes or until squash is soft.
Then, scoop the soup into a high-speed blender. Add the miso paste and Braggs to the blender. Close the lid on the blender and slowly bring up the speed to high. Blend until smooth and creamy. Taste and adjust seasoning if necessary.
Scrape the blended soup back into the pot. Serve hot topped with pumpkin seeds and a dollop of coconut milk if desired.
Gluten Free Naan also goes really well with this soup!