SERVES THREE (420 calories per serving)

1 ½ T coconut oil

1 medium onion, diced

2 stalks celery, diced

2-3 tsp mild gluten-free curry powder

4 C diced butternut squash

4 to 6 C light vegetable broth (or fresh water)

Sea salt and fresh ground pepper, to taste

1 T pure maple syrup to taste

½ to 1 C coconut milk

INSTRUCTIONS

Heat the coconut oil in a soup pot, over medium heat. Add the onion, celery and curry powder; stir and cook until the onion softens. Add the squash and broth. Cover the pot and bring to a simmer.

Simmer until the squash is very soft and fork tender- maybe 30 minutes. Add a bit more water if you need to keep the squash from sticking to the pot- I didn’t need to, but, you never know.

Puree the soup with an immersion blender till smooth. Stir in the maple syrup and coconut milk. Season with sea salt and pepper, to taste.

Warm through gently and serve.