Instructions
1 tablespoon olive oil
1 medium onion, deiced
1 two-inch piece of fresh ginger, sliced
2 cloves garlic, minced
1 tablespoon red curry paste
1 can coconut milk
4 cups chicken broth
3 pounds butternut squash, peeled and cubed
1 teaspoon salt
1 lime
Saute onion in oil, add ginger and garlic and cook one minute. Add curry paste and cook an additional minute. Add milk, broth, cubes of squash and salt. Cook for 20 minutes. Puree with immersion blender or in batches in blender. Add lime juice to taste.
