Curry Butternut Squash Soup

• 2 medium butternut squashes
• 3 tablespoons olive oil
• 1 medium onion
• 3 carrots
• 2 tablespoons madras curry
• salt and peper to taste
• 1 can light coconut milk
• 1/2 cup chicken broth
• 3 tablespoons tomato paste

1. Preheat the oven to 350
2. Cut the squashes in have and remove seeds. Light brush with about 1 tablespoon of the olive oil. Bake until soft - about 45 minutes. Use a fork to test the neck of the squash.
3. Meanwhile, heat the remaining 2 tablespoons of olive oil and sautee onions and carrots in a large pot until starting to soften. Add in curry and salt and pepper and continue to cook until soft.
4. When the squash is done, scoop out and add it into onions and carrots and mix together.
5. Place squash mixture in a blender or food processor and mix until smooth.
6. Put squash mixture back into pot and add in coconut milk and chicken broth (you may want to add more broth depending on how thick or thin you like your soup) and mix until well combined.
7. Add in tomato paste and mix well.
8. Simmer the soup until flavors have combined - about 15 - 20 minutes - and serve!

butternut squashes, olive oil, onion, carrots, curry, salt, light coconut milk, chicken broth, tomato paste

Taken from food52.com/recipes/14470-curry-butternut-squash-soup (may not work)