Puree Diet

1lb of uncooked butternut squash, cubed
4 tablespoons coconut oil
1 sweet onion, cubed
4 garlic cloves, minced
2 tablespoons red curry paste
3 cups low-sodium vegetable stock
14 oz coconut milk
Salt and pepper to taste

  • Diet restriction dependent: Garnish
  • 1/2 cup torn fresh cilantro for serving / minced cilantro paste
  • 1/3 cup chopped roasted peanuts for serving / peanut butter


In a deep sauce pan melt 4 tbsp of coconut oil. Add the entire onion, 2 tbsp curry paste, and 4 minced garlic cloves to the pot. Cook for about 5 minutes, or until onion is soft.

Cube 1 pound of butternut squash.
Add 3 cups vegetable stock and squash to the pan and cook for 20 minutes or until squash becomes tender.
Pour contents of pan into a blender, or if you have one, use a submersion blender! Blend on high until texture is smooth. Pour it back into the sauce pan.

Add 14oz of coconut milk. Bring soup to a simmering boil. Reduce heat to low. Cook for 5 minutes. Serve with peanuts and cilantro, melt a teaspoon of peanut-butter in the hot soup and add 2-3 dots of minced cilantro paste. Enjoy!

recipe adapted from:


Coconut Curry Butternut Squash Soup
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