Comforting Butternut Squash Soup

2 Tbsp. olive or coconut oil
1 yellow onion, finely chopped
3 cloves garlic, finely minced
2 Tsp finely chopped fresh ginger
1/3 to 1/2 of 4oz jar red curry paste (easy to buy in a bottle at Whole Foods or other stores)
1 medium butternut squash, peeled and cut into 1-inch pieces (about 4-5 cups)
2/3 of a 32oz carton chicken or hearty vegetable broth (Trader Joe’s has a great one!)
2 cans (14-ounce) coconut milk (full fat)
1/2 tsp sea salt (optional and to taste, especially if broth already contains a lot of sodium)

Heat oil in a large soup pot over medium-high heat.
Add onion, garlic, and ginger. Cook, stirring frequently, until fragrant and onion is translucent (about5-6 minutes).
Stir in the curry paste and salt and cook one minute longer.
Stir in squash, broth, and coconut milk and bring to a boil.
Reduce heat, cover, and simmer until squash is tender (~35 minutes).
Use Emersion blender to puree until smooth. Or, using a ladle, remove the soup into a blender,cover well, and puree in batches until smooth. Return to pot and stir well.
Taste for seasonings, and serve.

VEGAN/Veg/GF/DF/Paleo (Use Vegetarian stock for Vegan/Veg Dish)