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Asian Inspired Butternut Squash Soup

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course dinner, Entree
Cuisine Asian
Servings 4

Ingredients
  

  • 1 tsp coconut oil
  • 1/4 tsp sea salt
  • 1 red onion, chopped
  • 2 carrots, chopped
  • 4 cloves garlic
  • 2 tsp turmeric
  • 2 tsp cumin
  • 1 tsp ground fennel
  • 1 tsp coriander
  • 2 tsp ginger
  • 1 lime, juiced
  • 24 ounces butternut squash, chopped (fresh or frozen)
  • 1 tbsp tamarind paste
  • 1 can coconut milk
  • 4 cups broth
  • 1 zucchini, spiralized

Instructions
 

  • Heat large soup pot on medium on stovetop
  • Add oil, salt and onion, cook for 5 minutes stirring often
  • Add carrots, garlic and spices, continue to cook for 5 minutes to release aromas of the spices, stir often
  • Add lime juice, scrape up any brown bits from the bottom of the pan
  • Add squash, tamarind, coconut milk and broth, mix well, cover and simmer for 15 minutes
  • Puree soup (easiest when using a stick blender/emulsifier)
  • Continue to cook soup or add back into the pot, add the spiralized zucchini, cover and cook for an additional 5 minutes.
  • Serve with garnishes and enjoy!
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