This Curried Butternut Squash Soup is not only Gluten Free & Dairy Free, but packed with nutrition and flavor. Vegan and paleo friendly.
When the squash is baking, cut your onions, garlic & ginger up. When the squash has about 10 min. remaining to bake, heat 1 tbsp. coconut oil on med. heat in a large stockpot. Add the curry paste, ginger, and garlic and stir for a minute or so until fragrant to infuse the oil. Add the chopped onion and continue stirring until onions are translucent.
When the squash is done, use a spoon to scoop the flesh of the squash into the stockpot. Pour in broth and coconut milk, add the salt and pepper, and give it a good stir. Increase heat to high. When soup begins to boil, cover and reduce heat to low. Simmer 25-30 min. to allow flavors to meld. When soup is done, add in the lime juice.
Make sure you read labels carefully and buy broth that is gluten free if you are gluten sensitive.