Instructions

1. In a large pot, heat coconut oil over medium heat.
2. Add in diced onion and allow to cook, stirring often, for about 2 minutes.
3. Add in diced garlic and ginger and continue to stir. Heat until ingredients are soft, but be careful not to burn, about 3 minutes.
4. Add spices; curry powder, cumin, coriander and chilies. Allow to heat for 30 seconds or until fragrant.
5. Add squash to pot, and stir to coat with curried mixture. Season with salt and allow to cook for 3-5 minutes.
6. Pour in stock/water until vegetables are just covered. It is best to just add stock/water to cover squash mixture and add more water at end if needed.
7. Raise the heat to medium-high, cover and bring to a boil. Once boiling lower the heat, and simmer for 15-20 minutes , stirring occasionally. With 5 minutes left, add coconut milk to soup and cook until squash is tender.
8. Using an immersion blender or in batches using a bar blender, puree until smooth.
9. Season with sea salt to taste.
10. Serve into bowls and garnish with fresh coriander, lime juice and/or chillies as desired.
11. Enjoy!