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16) Coconut Curried Butternut Soup with Lime

Print Recipe
Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 medium butternut squash about 2–3 lb, peeled, seeded, and cubed
  • 1 tbsp olive oil or coconut oil
  • 1 medium onion chopped
  • 2 garlic cloves minced
  • 1 tbsp fresh ginger grated
  • 1 –2 tbsp red curry paste adjust to taste
  • 14 oz 1 can coconut milk
  • 3 cups low-sodium chicken or vegetable broth
  • Zest and juice of 1 lime
  • Salt and black pepper to taste
  • Fresh cilantro or green onion for garnish

Method
 

  1. Roast squash at 400°F for 25–30 minutes with a drizzle of oil until tender and lightly browned.
  2. Sauté onion in a large pot over medium heat until soft, about 5 minutes; add garlic and ginger and cook 1 minute.
  3. Stir in curry paste, then add roasted squash, coconut milk, and broth; bring to a simmer.
  4. Use an immersion blender (or blender in batches) to purée until smooth; return to pot and adjust seasoning.
  5. Stir in lime zest and juice, simmer 2 more minutes, then serve with cilantro.