Give your taste buds a treat with this savory but sweet, tangy but earthy Curried Butternut Squash Soup. Each bite is filled with a blend of coconut milk, butternut, and heaps of flavorings for the ultimate cozy vibes.
Course Healthy Desserts and Sweets, Main Dishes, Soups
½mediumbutternut squashpeeled, deseeded, and cubed
1 14-oz cancoconut milk415 mL
1Tbsplime juice15 mL
1tspsoy sauce5 mL
Top with: cilantro, cashews, limes
Base: Heat oil in a large saute pan or pot over medium heat. Add onion and pepper, cooking until vegetables soften, about 5 minutes. Add curry paste, ginger, and garlic, continuing to cook until fragrant, about 2 minutes.
Fillings: Add cubed butternut, broth, and coconut milk. Cover and let simmer until butternut is fork-tender, about 10 to 15 minutes.
Blend: Using a handheld immersion blender (or working in batches with a countertop blender), carefully blend the mixture until smooth.
Serve: Stir in cilantro, lime juice, and soy sauce. Taste and adjust as needed (if you like it spicy, you can add more curry paste). Serve warm, optionally topped with fresh cilantro, cashews, and limes