Craving Thai food? Look no further! Try creamy butternut squash soup that’s been majorly upgraded– with red curry, garlic, ginger, a savory coconut milk broth, topped with red onion, cilantro and a fresh lime wedge.
Add the canola oil to a pot over medium heat along with the garlic, ginger and red curry paste. Saute for 2 minutes.
Add the butternut squash and vegetable broth. Bring to a boil over medium heat, then reduce to simmer for 7-8 minutes, until the squash is soft and cooked through. Blend with an immersion blender.
Stir in the coconut milk, and brown sugar.
Ladle into a bowl and top with diced red onion, cilantro and a lime wedge.