post by Melissa

It’s the New Year, and that means it’s time for some healthy eating. I devoured so many cookies over Christmas that I’m ready for some clean eating. I’m cutting out processed sugar, I’m drinking as much water as I can each day, and I’m going for whole foods.

I wanted to share with you one of my favorite healthy, quick meals – Coconut Curry Butternut Squash Soup. I love the pureed texture, the flavors of curry and the sweetness of coconut milk.

Read more for the healthy recipe.

Coconut Curry Butternut Squash Soup

2 Tablespoons Coconut Oil

3 cloves garlic

1 small yellow onion, diced

2 teaspoons freshly grated ginger

3 teaspoons red curry paste

1/2 teaspoon cumin

1/2 teaspoon coriander

3 cups veggie or chicken broth

5 cups butternut squash (peeled, seeded and diced)

1 can coconut milk

limes

cilantro, chopped peanuts, sriracha (for topping)

Heat coconut oil in large pot over medium heat, add garlic and onion and cook for 4 minutes. Add grated ginger, red curry paste, cumin and coriander. Stirring often, cook another 2 minutes.

Add diced squash to pan and cook for 2 minutes, until squash is coated. Then add broth and bring to a boil. Cover and turn down heat to simmer. Cook for 20-25 minutes, or until squash is soft.

Remove from heat. Let cool for 5 minutes, then pour into blender (in batches) to puree. Be very careful because of the hot mixture. Pour pureed mixture back into the pot and warm.

Add 1/4 to 1/2 can of coconut milk to soup (depends on how much you like coconut milk). Squeeze half a lime into soup. Then ladle soup into bowls and top with a spoonful of coconut milk. You can swirl it around to make it nice and pretty. Then top with cilantro, chopped peanuts and serve with sriracha if your guests want a kick.

photos by Melissa Fenlon. All rights reserved.