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Ingredients
Scale
- 1 butternut squash (peeled and cubed)
- 1 yellow onion (roughly chopped)
- 2 tbsp coconut oil
- 4 cups vegetable broth
- 2 sprigs fresh thyme
- sea salt and fresh cracked pepper
- 1 can full fat coconut milk (solid part only)
- 1–2 tsp garam masala
Instructions
- Heat a large dutch oven or pot over medium-high heat. Add coconut oil to melt. Then, add squash and onion. Saute for about 8 minutes or until onion becomes slightly translucent. Add a bit of salt and pepper along with a few thyme leaves and continue to saute for a few more minutes. Pour in broth, cover and simmer on low heat for 15 minutes.
Ladle out half of the soup into a blender. Blend until creamy. Pour blended soup back into the pot with the rest of the soup. Add more salt, pepper to taste, coconut milk, and garam masala. Stir to combine. Can be served immediately or luke warm. Top with extra coconut milk solid and garam masala if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Main Course
- Cuisine: Indian