Creamy Curry Butternut Squash Soup

Curry Butternut Squash Soup is a creamy, hearty and easy soup, perfect to warm you up on a chilly fall day.



  1. Toss butternut squash, ghee, curry, cumin and tumeric.
  2. Lay a piece of tin foil over a cookie sheet and spread out squash.
  3. Heat oven to 375 degrees.
  4. Roast squash for 45-50 minutes or until squash is cooked through.
  5. Add squash, onion, coconut milk, water and a touch of black pepper and sea salt to a blender.
  6. Blend on high until thoroughly combined.
  7. Pour into serving bowls and enjoy immediately!
  8. Serve with chopped pistachios or crispy bacon pieces.