FEED THE BEAST /// Fiery Butternut Squash + Coconut Curry Soup


Jacob is the master chef around here and this week he has been thinking of things to prepare for our upcoming camping trip. We thought it would be nice to already have some warm soup or chili to reheat on the fire during the cold nights in Big Bend. Yes when it comes to food, we are always thinking ahead. Yesterday during our Texas "Snowday" he made the most delicious soup that made our house smell like heaven. I am so thankful for this guy and his ability to throw stuff together so perfectly.

When he served the soup it was extra special because he used my Great Grandmothers China that had been passed down. I asked why he brought these out and he said that he knew I was sad about my favorite pencil tree dying so he thought this would make me feel better. He was right. We have never actually used any of the china before but I'm glad we did, it made the cozy night even more comforting.

Lets get started /// 

Wash Butternut Squash
Preheat Oven To 410 Degrees
Cut butternut squash down the middle, clean all seeds out
Place cutside down // on foil inside baking pan
place in oven 40 min

While That's Happening ///

Place 1/4 cup of unrefined organic coconut oil in large heavy bottom pan (at least 4 quarts) on medium       heat

1 onion chopped
At least 1 cup unsweetened shredded coconut
2 Cups roasted, unsalted almonds

Once onions begin to become translucent and coconut begins to brown, add the rest

4 stocks celery chopped
1 jalepeno with seeds, chopped
6-10 cloves of garlic, minced
3 cups unsweetened coconut milk *(not cream)*(can add more any time if you want it more soupy)
salt and pepper to taste
4 teaspoons of yellow curry powder
Cover and simmer on Med/Low while squash is baking

After the Squash has finished remove from oven.  The meat of the squash should be soft but firm.  Peel and chop into 1"-2" cubes.  Be careful as it will be hot.

Place Squash into pan with the rest of the ingredients, cover and vigorously simmer for approximately 20-30 min.  Stir occasionally.

*The next step is not a must but it makes the final step easier.
Using a potato masher,  squish and break down all the ingredients together.
After this I waited about 10 min and then placed in the Vitamix with approximately 6-8 Basil leaves.
Blend to desired consistency and serve.
*We used a few pieces of avocado and a bit of Greek yogurt on top* YUMM!

Hope you enjoy! If you try this recipe, let us know what you think!