THAI COCONUT CURRY SQUASH SOUP

4 c. squash puree (about 2 ½ lbs.)

4 cloves garlic, minced

1 can coconut milk

2 T. Thai red curry paste

Juice of 1 lime

1 T. brown sugar

2 T. coconut oil

1 onion, finely chopped

4 c. chicken broth

Salt to taste

Saute onion in the coconut oil.  Add the rest of the 

ingredients and let  simmer for 15-20 minutes.  

(I use Knorr's Chicken Bouillon as my salt in this recipe, I 

also usually use water, instead of broth.)