Butternut Squash Coconut and Red Curry Soup Gluten Free Vegetarian Vegan Low Carb

Ingredients

• 1 Butternut Squash (cut in half, seeds removed, roasted in pan of shallow water on 350 degrees F. until cooked through)
• 3 Cans Coconut Milk (I used 2 Lite, 1 Regular to cut down on fat/calories)
• 2 Red Bell Peppers; roasted and peeled
• 1 Medium Onion; chopped
• 6 Cloves Garlic; minced (add more to taste)
• 2 Serrano Chili Peppers (or Thai Peppers); adjust based on your personal tolerance for spiciness
• 1 4Oz (approx) Jar Red Curry Paste (like Thai Kitchen brand)
• 1 Tablespoon Ginger, freshly grated
• Olive Oil
• 1/3 Cup Cilantro; chopped (add as much or little as you prefer)

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