“Creamy” Curried Coconut Butternut Squash Soup (that’s a mouthful!)

So delicious and satisfying! Perfect fall soup….. My 2 ½ year old even liked it. The coconut milk gives it a wonderful creamy consistency without adding dairy.  Easy-peezy to make!

2-3 tablespoons                extra virgin olive oil

1 medium                          onion (diced)

½ teaspoon                       curry powder (or more if you like)

2-3 cups                           organic chicken stock (but vegetable will work as well)

2-3 cups                            water (play with the amount depending on how thick you like the soup)

1 can                                 coconut milk

1 med-size                         butternut squash (peeled and diced into 1-2 inch pieces)

Few pinches                       thyme (I used dried)

Sea Salt and pepper to taste

Heat the olive oil slightly and add the chopped onion and curry powder – sauté for a few minutes until onion is shiny and translucent.  Add the cubed butternut squash and the chicken/vegetable stock and the water. Cover and simmer until the squash is softened (around 20-25 minutes). Using a hand blender – take off the stove and blend until you have a nice creamy soup.  Put back on the stove and simmer 2-3 more minutes while adding  the thyme and salt and pepper.  Remove from heat and pour in the coconut milk. (Important – don’t add the coconut milk until the end).  Enjoy!