10/21/2025
When the air goes crisp, I crave warm, vibrant flavors. This curry-kissed butternut squash soup blends roasted squash with coconut milk, ginger, and a squeeze of lime for a bright finish. It’s simple to make and easy to customize—stir in cashew butter for extra creaminess. Ladle it hot, breathe in the spice, and taste fall.
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Ingredients:
2 medium or 1 large butternut squash
2-4 cups chicken broth (depending on desired thickness)
1 14 ounce can coconut milk
2 tbsp coconut oil
2 tbsp curry paste
2 tbsp diced ginger root
3 garlic cloves, minced
1 medium onion, chopped
1/2 lime, juiced
1/4 cup cashew nut butter (optional)
Salt to taste
Instructions:
Cut butternut squash in half and scoop out seeds. Lay cut side down on baking tray and place in oven at 350 for 40 minutes, until tender when pierced with a knife.
Place coconut oil, onion, ginger and garlic in skillet and cook over medium heat until onion is translucent.
Scoop butternut squash out of skin into food processor or high speed blender.
Add remaining ingredients and puree until smooth.
Taste and salt as desired.
Warm before serving.
