I’m not sure where this recipe came from, however the minute I saw it I knew I had to try it. I love butternut squash and butternut squash soup and am always trying new recipes. This one is a keeper! I love recipes where you just combine everything in one pot.
Coconut Curry Butternut Squash Soup
2 Butternut Squash
2 ½ cups of homemade broth, I used chicken although you could use vegetable
1 cup of coconut milk
¼ cup sweet chili sauce
2 tsp – 1 Tbsp curry powder (or more according to your preference)
1 tsp grated ginger
Juice from 1 lime
¼ cup brown sugar (I liked the soup without the added sugar)
Preheat your oven to 400 degrees. Cut the squash in half and remove the seeds. Place the squash on a baking sheet and roast for 30-45 minutes, or until very soft. Scoop the squash pulp into a soup pot with the remaining ingredients.
Bring to a boil and simmer for 10 minutes. Either blend with an emersion blender or puree in batches in a blender.
Serve hot. If the soup is too thick for your liking add a little milk to thin to the consistency you like.
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