Curry Squash Soup

• 3/4 cup chopped onion
• 1 1/2 teaspoons coconut oil
• 1/2 teaspoon curry powder
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon black pepper
• pinch of coriander
• pinch of cardamom
• pinch of celery salt
• 2 cups cooked, mashed winter squash
• 1 cup lightly sweetened applesauce
• 1 can coconut milk
• 1 bay leaf
• 1 tablespoon lemon & lime basil pesto
• 1 tablespoon golden balsamic vinegar

1. In a large saucepan over medium heat, heat the coconut oil to shimmering. Add the onion, turn heat to medium low, and saute until translucent. Add all the spices, and saute until fragrant, about a minute. Add squash, applesauce, coconut milk and bay leaf, stir until combined. Heat to a simmer, stirring often, but do not allow to boil. Allow to simmer for at least 10 minutes, up to 20 minutes. Add pesto and vinegar, and stir until completely combined. Return soup to a simmer, cook for 5 more minutes, stirring often. Serve with hot sauce or cayenne for those who want heat.

onion, coconut oil, curry powder, salt, cinnamon, nutmeg, black pepper, coriander, cardamom, celery salt, winter, applesauce, coconut milk, bay leaf, lemon lime basil pesto, golden balsamic vinegar

Taken from www.epicurious.com/recipes/member/views/curry-squash-soup-51442601 (may not work)