Easy Recipe
Prep Time
15 minutes
Cook Time
20 minutes

There’s nothing better than a bowl of creamy, warm squash soup on a chilly autumn day! Serve soup sautéed kale and brown rice for a balanced meal.

Preparation Note

You'll need to bake 1 large butternut squash for this recipe.

1 tablespoons coconut oil
3 small shallots chopped
3 celery stalks chopped
1 teaspoons sea salt
3 teaspoons curry powder
½ teaspoons ground cumin
3 cups cooked butternut squash
4 cups vegetable stock (or chicken stock)
1 cans coconut milk