Vegetarian
Prep Time: 30 minutes
Cook Time: 45 minutes
Serves: 5

Ingredients:

• butternut squash
• onion
• garlic
• celery
• carrots
• 2 tsp curry powder
• 1 tsp cumin
• 1/2 tsp ground coriander
• ginger root
• chicken broth
• coconut milk
• lime juice

Steps:

1. Roast squash, onion, garlic, celery and carrots at 400F, stirring occasionally, until edges are brown.
2. Place everything but the coconut milk into a sauce pot and bring to a boil and simmer until the vegetables are tender.
3. Use an immersion blender to blend the soup until smooth.
4. Add the coconut milk and a squeeze of lime juice to finish.