Squash Curry Soup

  • 4 cups of squash of your preference; boiled or roasted
  • 4 shallots; minced
  • 1 head of garlic; minced
  • 4 inches of ginger; grated
  • 2 Tbsp. of coconut oil
  • 2 cans of light coconut milk
  • 3 Tbsp. of green curry paste
  • 5 cups of water or veggie stock
  • 1/4 cup of maple syrup
  • 1/4 cup of fish or soy sauce
  • Juice of 2 limes
  • Salt; as desired

Peel squash and cut into 1/2 chunks—set aside. Add coconut oil, shallots, garlic and ginger to a large pot. Sauté over medium heat until soft and fragrant—about 5 minutes. Stir in coconut milk, curry paste, water or veggie stock, maple syrup and fish or soy sauce. Add the squash and simmer for a few minutes, making sure it doesn’t come to a boil. After the squash is broken down and beginning to mix with the other ingredients, puree soup until smooth. Add salt and lime to taste.

Try with a dollop of our original Peanut Pesto!

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