Thai Butternut Squash Soup

1 tbsp Coconut Oil

• 1 Yellow Onion, chopped

• 4 Green Onions, chopped

• 3 inches Ginger, peeled and grated

• 3 cloves Garlic, minced

• 3 tbsp Red Curry Paste

• 1 can Organic Coconut Milk

• 4 cups low-sodium Organic Vegetable Broth

• 1 Butternut Squash, seeded, peeled, and cut into 1 inch chunks

• Lime Juice

• Sriracha (optional)

Heat oil in a large pot over medium heat. Add onion and saute for about 5 minutes. Add ginger and garlic and cook for 1 minute. Stir in curry paste and cook another minute. Pour in coconut milk and vegetable broth. Stir well. Add squash, bring to a boil, and then lower to a simmer. Cover and cook for 15-20 minutes or until squash is tender and can be pierced with a fork. Puree soup with an immersion blender or in a normal blender until smooth. Pour into individual bowls and then add lime juice and sriracha if you like it extra spicy!