Thai Curry Butternut Squash Soup

• 1/4 cup virgin coconut oil
• 1 medium cooking onion, finely diced
• 5 cloves garlic, crushed
• 1" piece ginger, peeled and finely grated
• 1 generous tbsp Thai green or red curry paste
• 1 cup whey leftover from straining yogurt or water
• 4 cups chicken stock
• 1 average sized butternut squash, roasted and peeled
• 1 400 ml (14 fl oz) can coconut milk
• 1/4 cup fresh lime juice
• 1 tbsp lemon juice
• 3 tbsp fish sauce
• 2 tsp unprocessed salt

 In a large dutch oven, sauté onion in coconut oil over med-low heat.

Make a paste of the garlic, ginger, and curry paste. When the onion starts to brown add the paste. Sauté for a minute or two, until fragrant. Add the whey and chicken stock. Stir and let cook for 10 minutes.

Add the cooked squash. Use an immersion blender to puree the soup. 

If you don't have and immersion blender, add the cooked squash with the whey and stock and don't let it heat up. Instead puree the soup in a blender or food processor and then let it come to a simmer.

After the soup has been pureed, by either method, let it come to a simmer. Then add the rest of the ingredients. Let it come to a simmer again and then serve.

You can also turn the heat to low and let it cook for a while longer (up to an hour). This will improve the flavour. Soup is always better the next day as flavours get a chance to blend.