Cook at home

Butternut Squash Coconut Soup

Roasted butternut squash blended with coconut milk, ginger and a little curry powder.

Ingredients

• 2 lb butternut squash, peeled, cubed
• 2 tbsp olive oil
• 1 cup onion, chopped
• 1 tbsp ginger, grated
• 2 clove garlic, minced
• 2 tsp curry powder
• 3 cup vegetable broth
• 1 cup coconut milk
• 3/4 tsp salt
• 1 tbsp lime juice

Steps

1. Heat the oven to 425 F (220 C). Toss the squash with 1 tablespoon of the oil and roast 25 minutes until tender and browned.
2. Heat the remaining oil in a pot over medium heat and cook the onion 6 minutes. Add the ginger, garlic and curry powder and stir 1 minute.
3. Add the squash and broth, simmer 10 minutes, then add the coconut milk.
4. Blend until smooth, season with salt and lime juice, and warm gently.