Coconut Curry Butternut Squash Soup Recipe

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