Directions

1. Cut onion into quarters, then peel and cut out the root end.

2. Peel the garlic cloves.

3. Add onion and garlic to mixing bowl and chop for 6 seconds / speed 5.

4. Scrape down the sides of the mixing bowl.

5. Add curry paste and coconut oil to the mixing bowl and sauté for 6 minutes / 250°F|120°C / speed 1.

6. Cut off stem end and bottom end of the squash, then cut the straight part of the squash from the bulbous part.

7. Peel the squash with a y-shaped vegetable peeler.

8. Cut the bulbous part in half and scoop out seeds with a spoon.

9. Cut the squash into 2cm (¾-inch) pieces.

10. Add butternut squash, sugar, salt, pepper, and stock to the mixing bowl.

11. Simmer for 30 minutes / 220°F|105°C / speed 1.

12. Purée for 30 seconds / speed 8.

13. Add the coconut milk to the mixing bowl and cook for 5 minutes / 220°F|105°C / speed 1.

14. Stir in lime juice to taste.

15. Ladle soup into bowls and garnish with cilantro.

16. Enjoy your meal!