Curried Butternut Squash Soup

Curried Butternut Squash Soup Recipe

serves 4 – 6

In a large stockpot, heat the oil over medium heat. Add the onion, garlic and jalapeno pepper and sauté for 2 minutes. Add the spices, mix well and sauté for one more minute. Add in the squash and add the stock. Bring to a boil then simmer for 5 to 10 minutes. Take the soup off the heat and blend in a food processor or with an immersion.

• 1 tbs. ghee or olive oil

• 1 leak, coarsely chopped

• 2 cloves garlic, chopped

• 1 jalapeno pepper, seeded and sliced

• 2 tsp. curry powder

• 1 tsp. turmeric

• 1/2 tsp cayenne pepper

• 1-2 lb pumpkin or butternut squash baked, peeled, seeded and cut into 1 inch pieces

• 3 c. water or vegetable stock

• salt and pepper to taste

• 2 tbsp. chopped flat-leaf parsley

• May add a few tbs of coconut or almond milk to smooth out