CURRY BUTTERNUT SQUASH SOUP WITH APPLE CHUTNEY

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3 Tbls olive oil

3 Tbls sesame oil 

1 cup onion, diced

4 cloves garlic, minced 

2 Tbls ground coriander

1 Tbls ground cumin

1 Tbls ground ginger

3 cups butternut squash, peeled and diced (can sub any squash)

4 cups vegetable broth 

¼ cup tamari (or soy sauce)

1 can whole fat coconut milk

3-5 Tbls red curry paste- depending on how spicy you like it

Pinch of salt 

Cilantro (optional) for garnish

Saute onions in olive oil and sesame oil

Add coriander, cumin and ginger to activate the spices. Cook for 3-4 minutes 

Add butternut squash. 

Deglaze with tamari

Add remaining ingredients

Let simmer for 45 minutes

Puree. Serve with Apple Chutney (optional) (recipe below)

Apple Chutney

1 cup apples, small diced

1 Tbls olive oil

1 Tbls maple syrup 

½ Tbls ground ginger

1 Tbls coriander seeds

1 Tbls apple cider vinegar

¼ cup water 

Heat olive oil in a small pot

Add ginger and coriander seeds. Cook for 2 minutes 

Add apples and saute for 4 minutes

Add maple, vinegar and water.  Let simmer for 30 minutes. 

Also delicious on pork, lamb or even grilled cheese!

Enjoy!