Coconut Curry Butternut Squash Soup Flavor Burst

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 can coconut milk (400ml)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 4 cups vegetable broth
• 1 tablespoon olive oil
• to taste salt and pepper
• 1 tablespoon lime juice
• for garnish fresh cilantro
• optional red chili flakes

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion and sauté for about 5 minutes, or until translucent.
3. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
4. Add the red curry paste to the pot, stirring to coat the onion mixture, and cook for another couple of minutes.
5. Toss in the cubed butternut squash and stir well to combine.
6. Pour in the vegetable broth and bring to a boil. Once boiling, reduce heat and let simmer for 20-25 minutes, or until the squash is tender.
7. Remove the pot from heat and carefully blend the soup until smooth using an immersion blender, or in batches using a stand blender.
8. Return the blended soup to the pot and stir in the coconut milk. Heat gently until warmed through.
9. Season the soup with lime juice, salt, and pepper to taste. Adjust the seasoning or add more curry paste if you prefer a stronger flavor.
10. Serve hot, garnished with fresh cilantro and a sprinkle of red chili flakes for extra heat if desired.