Curried Butternut Squash Soup

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 5
• 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

Recipe

• 1 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.
• 2 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.
• 3 add the chili paste along with 1/2 cup water, stirring to mix.
• 4 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.
• 5 add coconut milk, then heat through. salt to taste.
• 6 just before serving, stir in the lime juice.
• 7 for extra kick, add more chili paste!