Butternut Squash Soup

INGREDIENTS:

• 1 butternut squash, peeled, seeded and cut into 1-inch pieces
• 1 red onion, chopped
• 2 Tbsp sweet Thai chili sauce
• ½ organic lime, juiced
• 1 tsp Spice Horizon Thai curry powder
• 1 (13.5oz) can coconut milk
• 1 pint organic vegetable stock
• 1 Tbsp Spice Horizon Tunisian olive oil
• ½ tsp Spice Horizon Mediterranean Sea Salt
• ½ tsp Spice Horizon black peppercorns, groun 

DIRECTIONS: 

1. Heat olive oil in a heavy Dutch-oven and cook the onion until translucent
2. Add the vegetable stock, sweet chili sauce, lime juice, butternut squash, curry powder, salt and pepper
3. Stir and bring to a boil, cover, simmer until the squash is fork tender
4. Add the can of coconut milk
5. Pour contents into a food processor and blend until smooth
6. Return soup to Dutch-oven and heat until ready to serve

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