Coconut Curry Butternut Squash Soup
Ingredients
- 1 large butternut squash (about 4 lb./2 kg)
- 1 1/2 Tbs. olive oil
- 4 large shallots, sliced (about 3 oz./90 g)
- 1 Tbs. peeled and grated fresh ginger
- 1 garlic clove, minced
- 3 cups (24 fl. oz./750 ml) low-sodium chicken or vegetable broth
- Sea salt
- 1 tsp. Thai red curry paste
- 3/4 cup (6 fl. oz./180 ml) light coconut milk
- 2 tsp. fresh lime juice
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