Coconut Curry Butternut Squash Soup Recipe

Serves: 6 Save

Ingredients (11)

  • 1 butternut squash (about 2 to 2 1/2 pounds, peeled, seeds removed, cut into 2-inch pieces)
  • 2 cans (approx. 14 ounces each) light coconut milk
  • 1 1/2 cups vegetable broth or chicken broth
  • 3 green onions (chopped)
  • 2 small cloves garlic (minced)
  • 1 tablespoon ginger puree or a 1-inch piece of ginger (peeled and minced)
  • 2 teaspoons honey
  • 3 teaspoons curry powder
  • 2 tablespoons lime juice
  • 1/2 teaspoon salt (or to taste)
  • Garnish: chopped fresh cilantro

Directions

Learn how to make this recipe at The Spruce Eats