Curried Summer Squash Soup - AIP/Paleo-Friendly

This morning, there were a few huge summer squash in our garden.  They were perfect soup squash, and I had enough to make a double-batch!  I found an old cookbook with lots of squash recipes, and modified it to my new AIP Paleo dietary restrictions.  The recipe below is for a single batch of soup.

Curried Summer Squash Soup
Serves 4-6

• 4 Tbsp coconut oil
• 1 medium onion, thinly sliced
• 4 tsp of AIP-friendly curry spice mix
• 4 cups of veggie stock or chicken bone broth (homemade or nightshade free)
• 4 cups of summer squash (about 1.5 lbs)
• 2 tablespoons coconut butter (aka coconut cream concentrate or coconut cream)
• Himalayan salt to taste

Directions:

1. Heat oil in a skillet over medium heat.  Add the onion and saute for 10 minutes, or until golden brown.  
2. Stir in the curry spice mix and cook for one minute more.  
3. Stir in the broth, add the squash and bring to a boil.
4. Reduce heat to low and cook for 10 more minutes, until squash is soft.
5. Puree using either an immersion blender or in batches in a traditional blender.
6. Add salt to taste and enjoy!