Curried Butternut Squash Soup

Here's a recipe of a classic soup with an Indian twist!

Ingredients

3 Tbsp olive oil
1 onion, diced
1 red bell pepper, diced
2 tsp salt
1 Tbsp ginger, minced
1 tsp turmeric
1 tsp garam masala (you can find this at most Indian grocery stores or Whole Foods)
½ a roasted butternut squash, skin peeled and cubed
1 carton vegetable broth
1 can coconut milk
½ lime

Instructions

1. Heat olive oil in a large pot and add onions, bell pepper, and salt. Stir over medium-low heat until they begin to soften, about 5 min.

2. Add ginger, tumeric, and garam masala. Cook for another minute.

3. Stir in butternut squash and broth. Cover and bring to a boil. Boil for 12 minutes.

4. Add coconut milk and take off the heat.

5. Transfer to a blender and blend in batches. Puree until smooth.

6. Transfer back to stock pot and reheat gently for a minute. Serve in bowls with a squeeze of lime.