Butternut Squash Soup with Curry and Lime
This squash soup requires 8 ingredients, minus the toppings, and no pureeing. The curry flavor really shines here with the lime juice, garlic, onion, and ginger. Nothing more needed, nothing less.
Servings Prep Time
4 15minutes
Cook Time
30minutes
Servings Prep Time
4 15minutes
Cook Time
30minutes
Ingredients
Soup
Instructions
  1. To start, prepare all your ingredients. Chop the onion, garlic, ginger, and squash. Get out the broth, curry powder, and juice the limes.
  2. To a heavy pot over medium heat, add the onion, ginger and salt. Sauté until the onion is just translucent. To that, add the curry powder and garlic and stir just until the garlic is fragrant, about 30 seconds or so. If the onions and ginger start to stick, splash them with a bit of water to loosen them up.
  3. Next, add the squash and vegetable broth to the pot, stir, and cover. Make sure there is enough broth in the pot to cover the squash. Cover on medium- low heat until the squash is tender, about 20-15 minutes.
  4. Around the 15-20 minute mark, check the squash for tenderness. At that time, leave the lid off for the remainder of the time to simmer away some of the water that has collected.
  5. After the soup is finished, add the lime juice, and taste. Add more salt here if needed. When the seasoning is to your liking, scoop into bowl and top with your favorite toppings.