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