Thai Chili Pepper Butternut Squash Soup

1 tbsp  Celia's Thai Chili Pepper dipping oil 

1 lbs cubed butternut squash 

1 c diced carrots 

½ c diced onion 

1 tbsp garlic, minced 

1 tsp pepper 

1 tsp paprika 

1 tsp Smoked Sea Salt 

1 quarts vegetable or chicken stock  

Fresh cilantro for garnish, 

bread for serving

1.  
1. Heat Thai Chili Dipping Oil in a pan over medium heat.
2. Add squash, carrots, onions and garlic, sautéing until browned on edges. (Approximately 5 minutes)
3. Add spices, Smoked Sea Salt and stock to vegetable mixture and stir. Bring to a boil. Once boiling, cover the pan, reduce heat and simmer for 30 minutes.
4. Allow soup to cool slightly and add to a blender. Blend until smooth.
5. Serve with fresh cilantro and toasted bread
2.