Prep Time
30 Mins
Cook Time
35 Mins
4 to 6 servings

How to Make It

Step 1

Add the oil to a medium saucepan over medium heat. Add the onion and sauté for about 2 minutes.

Step 2

Add the garlic and ginger and curry powder or paste. Saute another minute or so.

Step 3

Add the squash, coconut milk or water and broth. Bring to a boil, then reduce the heat to simmer for 25 to 30 minutes, until the squash is tender.

Step 4

Using an immersion blender blend the soup until it is the consistency that you like, completely smooth or with a few chunks.

Step 5

Add the lime juice and salt. Taste and adjust seasonings.

Step 6

Top with chopped cilantro or parsley and garnish with a wedge of lime.

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