Ingredients

• 1 tablespoon butter or beef tallow
• 1 medium onion, diced
• 2 stalks celery, diced
• 2-3 teaspoons mild gluten-free curry powder
• 4 cups diced butternut squash
• 4 to 6 cups chicken or beef both (half can be water)
• Sea salt and fresh ground pepper, to taste
• 1 tablespoon pure maple syrup or raw honey
• 1/2 to 1 cup coconut milk

Directions

1. Heat the olive oil in a soup pot, over medium heat. Add the onion, celery and curry powder; stir and cook until the onion softens. Add the squash and broth. Cover the pot and bring to a simmer.

2. Simmer until the squash is very soft and fork tender- maybe 30 minutes. Add a bit more water if you need to keep the squash from sticking to the pot- I didn’t need to, but, Bubbe you never know.

3. Puree the soup with an immersion blender till smooth. Stir in the maple syrup and coconut milk. Season with sea salt and pepper, to taste.

4. Warm through gently and serve.

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