INGREDIENTS

• Organic Virgin Coconut oil - 2 tbsp 
• Organic butternut - 1kg 
• Organic onion, chopped - 1 large 
• Garlic cloves, chopped - 4 large 
• Fresh organic ginger, grated - 2 inch piece 
• Thai red curry paste - 2 or 3 tbsp 
• Salt - 1/2 tsp 
• Organic lime juice - 1 tbsp 
• Wild bee honey - 1 or 2 tbsp 
• Vegetable broth - 5 cups 
• Coconut milk - 250ml 
• Fresh organic mint leaves, chopped - handful 
• Fresh organic coriander leaves, chopped - handful 

METHOD

1. Heat oil in a large cooking pan over medium heat. When the oil is shimmering, add onions and cook until soft and translucent (about 5-7 minutes). Add squash, garlic, ginger, curry paste, and salt. Stir to combine and cook for 1 minute, until garlic is fragrant. Add broth and bring to a boil, then reduce heat and simmer until squash is completely soft, about 20-25 minutes.
2. Blend soup well. Purée soup and add back to the pot. Add coconut milk and re-heat the soup until just hot, then stir in the lime juice and honey, and adjust the seasoning with salt.
3. Top with fresh cilantro and mint.

Credit: nerdswithknives