Curried Butternut Squash Soup

Curry, coconut, squashy goodness.

• Ready In: 55 mins
• 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

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!