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- 1 large butternut squash, about 2 pounds
- 1 tbsp oil, I use grapeseed
- ¼ cup onion, minced
- 1 tbsp freshly grated ginger
- 2 cloves garlic
- 1-2 tsp Thai Red Curry paste, more if you like it hotter
- 6 kaffir lime leaves, middle vein removed and torn into pieces
- 4 cups chicken broth
- 1 13-14 oz can unsweetened coconut milk
- 1 tsp kosher salt
- 2 tbsp freshly squeezed lime juice
- Toasted coconut for garnish (optional)
View Full Recipe at The Eclectic Cook
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