Coconut Curry Butternut Squash Soup - A Boulder Kitchen

Ingredients

• 2 T coconut oil
• 2 cloves garlic (minced)
• 2 T ginger (minced)
• 1 onion (chopped)
• 2 t salt
• 1 T curry powder (I used a generic blend from Frontier Organic)
• 1 t turmeric
• 1 butternut squash (peeled and cut into 1-inch chunks)
• 3 cups water
• 1 can full-fat coconut milk
• Juice of 1 lime (maybe more if you like it really tangy)