Thai spices and creamy coconut milk distinguish this version from traditional butternut squash soup.
Add onion, garlic and ginger; cook, stirring, until starting to soften, about 3 minutes.
Add curry paste and cook for another minute.
Add broth, squash and salt; bring to a boil.
Stir in coconut milk and lime juice and cook until heated through, 1 to 2 minutes more.
Puree the soup in the pot using an immersion blender or in batches in a blender.
(Use caution when blending hot liquids.)
Serve garnished with cilantro and a squeeze of lime, if desired.
Tips
To make ahead: Refrigerate soup for up to 4 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
