Fall is upon us and we all know what that means… soup, soup and more soup! This is a staple in my household every year and gives you regular butternut squash soup that extra little kick!

Prep Time – 20 minutes
Cook Time – 40 minutes
Servings – 8 
  • 2 Tbsp Avocado Oil
  • 2 Medium Yellow Onions – roughly chopped
  • 2 Cloves Garlic – chopped
  • 2 inch Fresh Ginger – Peeled and Chopped
  • 1 Butternut Squash – Peeled and Cubed
  • 3-4 Carrots – Peeled and Chopped
  • 4 Cups Organic Chicken Broth
  • 2 Cups Water
  • 1 1/2 Tbsp Fish Sauce
  • 3 Tbsp Red Thai Chili Paste
  • 1-2 tsp Red Pepper Chili Flakes
  • 1 Can of Coconut Milk
  • 3 Kaffir Lime Leaves
  • Sea Salt to Taste
  • Juice from Fresh Lime
  • Cilantro
  1. In a large pot over medium heat, add in the avocado oil (or coconut oil) along with the chopped onion, garlic and ginger. Sautee for 5-7 minutes until tender.
  2. Add in the butternut squash, carrots, chicken broth, water, fish sauce, chili flakes and curry paste. Bring the soup to a boil and then to a simmer for about 20 minutes until the vegetables are tender.
  3. Blend the soup with an emmersion blender or you can cool the soup and transfer to a stand up blender. Once blended, add in the coconut milk, Kaffir lime leaves, lime juice and salt. Top with extra lime, cilantro and chili flakes and serve hot.

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