Sweet and Savory Curried Apple and Butternut Squash Soup | alive - alive magazine

Ingredients

• 1 Tbsp coconut oil
• 1 yellow onion, diced
• 1 large sweet apple (like Fuji), diced (about 1 ½ cups)
• 1 Tbsp peeled and minced fresh ginger root
• 2 lbs butternut squash—peeled, seeded and cut into 1 in dice (about 5 cups)
• 4 cups miso broth
• 1 Tbsp Thai red curry paste
• 1 Tbsp dulse flakes
• ¼ cup dried goji berries
• 1 tsp ground turmeric
• 2 Tbsp fresh lime juice
• ²⁄³ cup canned coconut milk, plus extra for serving
• Salt and pepper (optional)
• ½ sweet apple, shaved thin, for serving