Butternut Squash Coconut Curry Soup is full of warm flavors such as butternut squash, curry powder, coriander, cumin, fresh ginger swirled with coconut milk and a touch of fresh lime juice. A perfect mix of flavor and nutrition.
Ingredients:
- 2 tbsp coconut oil
- 1 large onion, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1” fresh ginger, minced
- 2 tbsp curry powder
- 2 tsp ground coriander
- 1 tsp ground cumin
- 4 cups (2 large) butternut squash, peeled and cubed
- 1 (32oz) chicken or vegetable broth
- 1 tsp salt
- ½ tsp black pepper
- 1 (15oz) can coconut milk
- 2 fresh limes
Instructions:
- Heat coconut olive oil in large pot. Add onion and celery until softened. Stir in garlic and sauté for a few more minutes. Season with fresh ginger, curry powder, coriander and cumin. Stir to combine and cook over low heat for 30 seconds, being careful not to burn the spices.
- Stir in butternut squash, season with salt and pepper. Saute for a few minutes. Then, add in chicken broth. Simmer on low for 20 minutes or until all vegetables are cooked.
- Puree soup with immersion blender until smooth. Stir in coconut milk and season with additional salt, if necessary. Remove from heat and squeeze fresh a little bit of lime juice over each bowl.
Makes 6-8 servings.
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