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Coconut Curry Butternut Squash Soup

The Harvest Kitchen
  • 40 minutes
  • Serves 6 to 8

INGREDIENTS

2 cloves

Garlic

2 tbsp

Ginger, fresh

2

Leeks, large

1

stalk Lemon grass

1

Onion, large

1

Butternut squash soup (about 3 cups), large

1 cup

Coconut milk, unsweetened full fat

6 cups

Vegetable broth

1 1/2 tsp

Curry powder

1

Salt and freshly ground pepper

1/2 tsp

Turmeric

4 tbsp

Coconut oil

1 tbsp

Olive oil, extra-virgin