Curried Butternut Squash Soup

Name: Curried Butternut Squash Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 5 serving(s)
Ingredients: 1 small butternut squash, peeled and dice 1/2-inch; 1 medium onion, minced; 2 garlic cloves, minced; 1 teaspoon gingerroot, minced; 1 large lime, juice and zest of; 1 tablespoon yellow curry powder; 2 teaspoons thai red chili paste; 4 cups low sodium vegetable broth; 12 ounces coconut milk; 1/3 cup brown rice; 1 tablespoon peanut oil; salt

Submitted by californitexan

"Curry, coconut, squashy goodness."

Download

Ready In:: 55mins
Ingredients:: 12
Serves:: 5

ingredients

1 small butternut squash, peeled and dice 1/2-inch
1 medium onion, minced
2 garlic cloves, minced
1 teaspoon gingerroot, minced
1 large lime, juice and zest of
1 tablespoon yellow curry powder
2 teaspoons thai red chili paste
4 cups low sodium vegetable broth
12 ounces coconut milk
¹⁄₃ cup brown rice
1 tablespoon peanut oil
salt

directions

To prepare the squash: After peeling, halve and scoop out the seeds, then dice into 1/2-inch cubes. You should have 3-4 cups.
Heat the oil in a soup pot, add onion, squash, garlic, ginger, lime zest, and curry powder. Cook over medium-high heat, stirring frequently, for 15 minutes.
Add the chili paste along with 1/2 cup water, stirring to mix.
Then add broth. bring to boil, then reduce heat to low, cover pot, and simmer for 10 minutes. Then add the rice and simmer another 10-15 minutes until rice is cooked.
Add coconut milk, then heat through. Salt to taste.
Just before serving, stir in the lime juice.
For extra kick, add more chili paste!