1 medium-large butternut (or other) squash
2 cloves garlic
2 tablespoons olive oil
2 teaspoons grated fresh ginger (or 1 teaspoon powdered ginger)
1 ½ teaspoons curry powder
½ teaspoon cumin
½ teaspoon cayenne pepper
3 cups water or vegetable stock
1 cup coconut milk (canned)
2 tablespoons fresh lime juice (approx 1 lime)
Heat oil at the bottom of a large soup pot. Add garlic, ginger root, curry, cumin and cayenne, and stir 3-5 minutes until fragrant. Immediately pour in coconut milk, lime juice, and water or stock, and turn the heat down to medium.
Now remove and discard the seeds from squash. Scoop out the flesh, and add it to the soup pot. Blend the ingredients of the pot using an immersion blender. (Alternatively, you can transfer the solid ingredients to a food processor or standard blender, and then add them back to the soup pot.)
Heat through, and serve with a sprinkle of parsley or cilantro. Serves 4 generously.
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