Directions

1. Cook the butternut squash the night before you plan on making the soup to make it a faster process. T0 do so, heat the oven t 350 F or 150 C.
2. Cut the butternut squash in half lengthwise and remove the stringy dark orange flesh and the seeds. Drizzle olive oil and sea salt on flesh side of squash, then place flesh-side down onto a baking dish. Cook in the oven for 55 – 65 minutes.
3. Once you can pierce the skin easily with a fork, remove from oven. Scoop out all of the squash into a container to have it ready to add to your soup the next day.
4. When you’re ready to make the soup, heat a large pot over medium-high heat. Add in the coconut oil, onion and garlic and saute for about 5 minutes or until the onions are translucent.
5. Add in the ginger and curry paste to onion saute and mix well. Cook together, stirring occasionally for another 5 – 6 minutes.
6. Pour in the vegetable broth and the squash into the pot. Stir and heat for another 5 minutes.
7. Once heated through, add small batches at a time to a high-speed blender. Blend each batch until your desired consistency is achieved.
8. After the entire batch is blended, add it back into a pot then add the coconut milk, lime juice, and salt and pepper and cook on low to medium heat for 10 – 12 minutes.
9. Optional: Top with cashew cream to give it even more decadence!

Enjoy!