Peel and chop butternut squash into large chunks.
If using onion, chop into large chunks.
Heat butter or tallow in a large pot and sauté onion and butternut squash for about 5 minutes.
Add coconut milk, curry powder, bone broth, and salt.
Bring to a boil, then simmer for 25–30 minutes until squash is tender.
Use an immersion blender to puree the soup.
Taste and add additional curry powder or salt as desired.
Cool soup, distribute into containers, and freeze.
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