Coconut Curry Butternut Squash Soup

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1 teaspoon coconut oil

1 medium onion, chopped

1 cup carrots, chopped

3 cups chicken broth

4 cups butternut squash, peeled & cubed

2/3 cup canned coconut milk

3/4 teaspoon mild curry powde

Spiderweb Topping:

1 cup plain Greek yogurt

2-1/2 tablespoons canned coconut milk



1. Heat a medium-large pot to medium heat. Add coconut oil, onions and carrots. Saute until vegetables have softened.

2. Add broth and squash, cover and bring to a boil. Once boiling, remove lid and let simmer until squash is tender.

3. Add in curry powder.

4. In batches, puree soup in a blender, making sure you remove the center of the lid.

5. Return to pot and stir in 2/3 cup coconut milk. Heat through if necessary.

To Make The Spiderweb:

1. In a small bowl, stir together the yogurt and 2-1/2 tablespoons coconut milk.

2. Put the mixture into a pastry bag or a ziplock bag and snip off the tip with a pair of kitchen shears. 

3. Make circles of yogurt in each bowl, then use a tooth pick to make lines going from the center to the outside of each bowl.




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