Recipe by Elena Besser. Check out her blog!

Curried Butternut Squash Soup

Makes 2 quarts

Ingredients: (Click the links to shop on Farm To People)

• 2 cloves garlic, finely chopped
• 1 yellow onion, diced
• 1 shallot, finely chopped
• 1 3-4 lb. butternut squash
• 1 large carrot
• 2 tbsp coconut oil
• 1 tsp crushed red pepper flakes
• 2 tsp curry powder
• 3 tsp kosher salt
• 1, 32-oz. container stock (chicken or veg)
• 3 sprigs thyme
• 1 bay leaf
• black pepper
• optional garnish: purple radish, walnuts, basil

Steps:

In a stockpot over a medium heat, add coconut oil and saute onion until translucent, about 8-10 minutes.

Add in shallot and garlic, cook an additional 2-3 minutes.

Add in cubed butternut squash, carrot, bay leaf, thyme sprigs, and 2 tsps salt, stir around all ingredients several times to combine.

Cover butternut squash with stock, the exact amount will differ depending on how large your squash is, but you want the liquid to just cover the top of the squash.

Cook over a medium heat about 10-12 minutes, or until you can easily insert a fork into the squash. The squash should be soft.

Transfer the mixture into a blender or food processor (you may have to do this in two batches), removing the bay leaf and the thyme, and blend until smooth and creamy. Add in curry powder and any additional salt, adjusting to taste.

To keep the soup hot, transfer back into the stock pot and keep on a low heat.

To serve: garnish with purple radish, basil, toasted walnuts, and a drizzle of olive oil.

Enjoy.