Ingredients:

  • 3 lbs butternut squash, peeled and cubed
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp mild curry powder
  • 1 tsp ground cumin
  • 4 cups low-sodium vegetable broth
  • 1 can (13.5oz) full-fat coconut milk
  • 1 tbsp fresh lime juice

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with 2 tbsp olive oil, salt, and pepper on a baking sheet. Spread in a single layer and roast for 25–30 minutes until edges are mahogany-colored and tender.
  2. Heat 2 tbsp olive oil in a pot over medium heat. Sauté diced onion until translucent (about 5 minutes).
  3. Stir in minced garlic and grated ginger, cooking for 60 seconds until fragrant.
  4. Add curry powder and ground cumin, stirring constantly for 1 minute to toast the spices.
  5. Add the roasted squash and vegetable broth to the pot. Bring to a gentle simmer for 10 minutes.
  6. Stir in the full-fat coconut milk and simmer for another 5 minutes until cohesive.
  7. Use an immersion blender to puree the soup until completely smooth. Stir in fresh lime juice before serving.