Thai Butternut Squash Soup

Instructions

• Chop the butternut squash into small cubes.
• Dice onion, mince garlic and grate the ginger.
• Add coconut oil into a pot and when hot, add in the onion, garlic & ginger. Cook until fragrant.
• Add the Red Curry Paste and stir well.
• Add in the chopped butternut squash.
• Add turmeric, salt and pepper. Cook for about 5 mins.
• Add the veggie stock and stir well. Simmer until butternut squash is fork tender.
• Add in the coconut milk and stir well.
• Blend until golden and smooth.
• Squeeze in the lemon juice and garnish with toasted pumpkin seeds and coconut shreds.