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Thai Coconut Curry Butternut Squash Soup

1 Tbsp vegetable oil

½ cup diced mirepoix

2 cloves garlic, minced

1 small butternut squash, diced and roasted

Salt and pepper to taste

1 1/2 Tbsp garam masala or curry powder

1 14-ounce can light coconut milk

2 cups vegetable or chicken stock

¼ cup chopped fresh cilantro

Method of Prep

Heat a medium saucepot. Add vegetable oil and sweat mirepoix. Add curry seasoning and toast until fragrant. Add roasted butternut squash, coconut milk and vegetable stock. Bring to a boil, reduce to simmer and cook for 15 minutes. Puree soup using and immersion blender or high-speed blender, such as a vitamix. Season to taste and stir in cilantro.

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