Coconut Curried Butternut Squash Soup

Heat the coconut oil in a large pot over medium-high heat.

Dice the onion, garlic and ginger and then add them to the oil.

Cook, stirring occasionally, until the onion is translucent (about 5 minutes).

Stir the curry paste, raw sugar and tapioca flour into the onion mixture and cook for another minute.

To the pot, add the squash, coconut milk, and broth and turn the heat to high.

Bring to a boil, then reduce the heat to low (about a 3) and simmer for 20-25 minutes.

With an immersion blender, blend the squash soup mixture and blend until smooth and creamy. (If you don't have an immersion blender, pour soup into a regular blender)

Top the soup with cilantro and serve immediately.