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!
Ingredients
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)
