Spice Up Your Butternut Squash Soup With This Ingredient

Alexis Kornblum Davidson, or Lexi, as she's known to fans of her blog Lexi's Clean Kitchen, creates paleo-friendly dishes that make eating clean easy and enticing. Her new cookbook is filled with ideas for meals that will make you feel energized and satisfied, like this seasonal soup that combines deeply comforting butternut squash with warming curry spices.

Serves 4 to 6

Preparation

1. In a large pot over medium heat, melt the ghee, then add the garlic. When the garlic is fragrant, after about 2 minutes, add the onion and sauté until translucent, about 5 minutes.

2. Add the coconut sugar, spices, and salt and cook until the spices are fragrant, about 2 minutes.

3. Add the cubed butternut squash and cook for 5 minutes, stirring often until the squash begins to soften. Add the chicken broth and coconut milk and bring to a boil. Once at a boil, turn down the heat and simmer until the squash is tender, about 20 minutes.

4. In a blender, puree the soup in batches until it is smooth and creamy.

5. Return the soup to the pot, bring to a boil, and let reduce for 10 minutes, until thickened slightly.

6. Taste the soup and add more curry powder, salt, and/or pepper, if desired.