Average Recipe
Prep Time
20 minutes
Cook Time
35 minutes

This is a wonderful, warming fall soup infused with Thai flavors. If you like a little less spice, then add half the amount of red chili flakes. This soup freezes very well, so stock your freezer while squash is in season!

2 tablespoons coconut oil
1 large onions chopped
6 cloves garlic crushed
1 teaspoons crushed red pepper flakes
4 pounds butternut squash peeled, seeded and cubed
3 cups chopped tomatoes
2 cans coconut milk
4 cups vegetable stock (or chicken stock)
½ cups chopped cilantro
2 teaspoons Herbamare (or sea salt)