Clean Eating Curried Butternut Squash Soup

Ingredients

1 (2 1/2-pound) butternut squash peeled, seeded, and cut into 2-inch cubes
4 teaspoons canola oil divided
3/4 teaspoon sea salt divided
1 cup chopped onion diced
3 cups chicken stock
4 teaspoons red curry paste
1 1/2 tablespoons fresh lime juice
1 (13.5-ounce) can light coconut milk
1/4 cup cilantro leaves

Instructions

1. Preheat oven to 450°.
2. Line a rimmed baking sheet with parchment paper. Place squash in a bowl, and drizzle with 1 tablespoon oil. Sprinkle with 1/4 teaspoon salt, and toss. Bake at 450° for 35 minutes or until golden and tender.
3. Heat the remaining 1 teaspoon oil in a large saucepan over medium heat; swirl to coat. Add onion; cook 5 minutes, stirring occasionally. Add squash mixture, stock, and curry paste. Sprinkle with the remaining 1/2 teaspoon salt, and bring to a boil. Reduce heat, and simmer for 15 minutes, stirring occasionally. Remove from heat; stir in lime juice and coconut milk. Let cool then blend until silky smooth.  Garnish with cilantro and serve.