Coconut Curry Soup with Butternut Squash
I've been playing around with varying this soup up for nearly 10 years. It's been ever-evovling. This is an updated version from when I first posted this recipe. I have always used sweet potato in this but decided to try butternut squash and the change up did not disappoint. To me, this is always a welcome dish in the heart of late fall and winter when the weather has been a bit bleak with all the gray and rain we have in Seattle. This soup is still hearty but feels fresh with all the vibrant colors it possesses. This meal is also a one-pot meal (minus the rice) so a double plus in my book. For vegans, swap out the chicken stock for veggie and add lentils instead of the chicken! I hope you enjoy this richly spiced and bright soup during the cold and dark days of winter! Ingredients: Serves 4-6 1 1/2 lb chicken thigh (about 4-5 thighs) 2 tablespoons coconut 0il, divided 1 1/2 cups yellow onion, diced (about 2 small onions) 1 1/2 cups roasted butternut sq
