Cuisine Cocktails

Coconut Curry Butternut Squash Soup

Soup:

1 teaspoon coconut oil 1 medium onion, chopped 1 cup carrots, chopped 3 cups chicken broth 4 cups butternut squash, peeled & cubed 2/3 cup canned coconut milk 3/4 teaspoon mild curry powder

Directions:

1. Heat a medium-large pot to medium heat. Add coconut oil, onions and carrots. Saute until vegetables have softened.

2. Add broth and squash, cover and bring to a boil. Once boiling, remove lid and let simmer until squash is tender.

3. Add in curry powder.

4. In batches, puree soup in a blender, making sure you remove the center of the lid.

Spiderweb Topping:

1 cup plain Greek yogurt 2-1/2 tablespoons canned coconut milk

To Make The Spiderweb:

1. In a small bowl, stir together the yogurt and 2-1/2 tablespoons coconut milk.

2. Put the mixture into a pastry bag or a ziplock bag and snip off the tip with a pair of kitchen shears.

3. Make circles of yogurt in each bowl, then use a tooth pick to make lines going from the center to the outside of each bowl.