Ingredients:

  • 1 lb butternut squash, peeled and cubed
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp olive oil
  • 1 tbsp mild curry powder
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/4 tsp cayenne pepper
  • 1 tsp salt
  • 4 cups low-sodium vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp lime juice

Instructions:

  1. Heat the olive oil over medium heat in a large heavy-bottomed pot. Add the diced onion and cook for 5–7 minutes until translucent and just starting to turn golden. Stir in the garlic and ginger, cooking for another 60 seconds.
  2. Lower the heat slightly and stir in the curry powder, cumin, turmeric, and cayenne. Stir constantly for 1 minute until the spices are fragrant and toasted.
  3. Add the cubed butternut squash and stir to coat in the spice paste. Pour in the vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, or until the squash is fork-tender.
  4. Turn off the heat. Stir in the coconut milk and lime juice. Use an immersion blender to puree the soup until completely smooth.