Curried Butternut Squash Soup


Serves 4

1 Butternut Squash, peeled, deseeded and cubed 

1 Yellow onion, diced 

1 Inch ginger, peeled and minced

3 Cloves garlic, minced 

3 Tbs Miso (Whatever you like, I like red) 

1 Lemon, juiced

1 Tbs Yellow curry powder

1 Tsp Turmeric powder 

3 Tbs Coconut oil 

1 32 Ounce Jar Wishbone Broth 

1 Bunch cilantro, finely chopped 

Salt and pepper to taste 


  1. Heat the coconut oil in a thick bottomed pot on medium heat. Saute the onions for five minutes. Add the Butternut, ginger, curry powder, turmeric powder, salt and pepper. Stir and cook for 5 more minutes. Add the garlic and cook for another 2 minutes or until the garlic is aromatic.


  1. Add the bone broth, cover and simmer on medium low heat until the butternut is tender. Turn off heat and blend the mixture until smooth. Add the miso and lemon to one of the batches. Add some water until the mixture is your preferred consistency. Pour the puree back into the pot, reheat and adjust seasoning to taste. Serve topped with fresh cilantro and a squeeze of lime. 


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