This 5 ingredient soup is keto, whole 30, and paleo approved!
Prep Time:15 mins
Cook Time:25 mins
Total Time:40 minutes
Yield:5 servings 1x
1 shallot, minced
5 cloves of garlic, minced
6 squash, halved and then sliced into half moons
1 teaspoon curry powder
3 cans coconut milk
In a large pot over medium – medium high heat, add some avocado oil (coconut or olive oil work too). When hot, add your shallot and garlic + some salt and pepper. Stir and saute until fragrant and slightly softened
Add your squash and curry powder, season with salt and pepper, and stir to combine. Cook for a few minutes, stirring often.
Add your coconut milk, season with salt and pepper and bring to a simmer
Simmer for 15 minutes and then puree with an immersion blender
Season to taste and serve!
If you don’t have an immersion blender, a regular blender or food processor would work, and you would just puree in batches!