Creamy Squash Coconut Curry Soup

Ingredients

• Chopped Squash (such as butternut or kabocha)2 cups
• Coconut Oil1 tablespoon
• Diced Onion1 (small)
• Garlic (minced)2 cloves
• Curry Powder1 tablespoon
• Ground Turmeric1/2 teaspoon
• Ground Cinnamon1/4 teaspoon
• Full-Fat Coconut Milk1 can (13.5 oz)
• Vegetable or Chicken Broth2 cups
• Salt and Pepper to taste
• Fresh Cilantro or Parsley (chopped)for garnish

Instructions

1. 1Heat the coconut oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent and fragrant.
2. 2Add the chopped squash to the pot and sauté for a few more minutes to enhance the flavors.
3. 3Sprinkle the curry powder, turmeric, and cinnamon over the squash mixture. Stir well to coat the squash and release the aromatic spices.
4. 4Pour in the coconut milk and vegetable or chicken broth. Stir to combine all the ingredients. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the squash becomes tender.
5. 5Once the squash is cooked and soft, remove the pot from the heat. Use an immersion blender or transfer the mixture to a blender to puree the soup until smooth and creamy. Be careful when blending hot liquids.
6. 6Return the pot to the stove and heat the soup over low heat. Season with salt and pepper to taste. Adjust the spices and seasonings according to your preference.
7. 7Ladle the Keto Creamy Squash Coconut Curry Soup into serving bowls. Garnish with freshly chopped cilantro or parsley for added freshness and flavor.
8. 8Serve the soup hot and enjoy its velvety texture and harmonious blend of flavors. It's a comforting and satisfying keto-friendly soup that will warm you from the inside out.