butternut squash soup

How To Make butternut squash soup

• 1

  Preheat oven to 375 degrees.
• 2

  Cut the ends off the squash. Then cut in half lengthwise.
• 3

  Scoop the seeds out with a spoon.
• 4

  Place cut side down in a large glass baking dish. Add about a cm of water in the bottom of the dish.
• 5

  Bake uncovered for 45 minutes.
• 6

  While squash is cooking, place sesame oil in a small skillet and add onion. Saute until translucent. Set aside.
• 7

  Place the curry paste and cumin in a saucepan over medium-low heat. Cook, stirring often about 4 minutes or until fragrant.
• 8

  Add coconut milk and ginger. stir and bring to a boil. Reduce heat and simmer for 14 minutes stirring occasionally.
• 9

  Zest the 4 limes and set aside. Then juice the limes.
• 10

  Place the toasted pumpkin seeds in a blender and process until finely ground.
• 11

  Remove the squash from oven and allow to cool slightly until you can handle it safely. Scoop out the flesh and place it in the blender with the ground seeds.
• 12

  Add the lime juice, lime zest, onions and coconut mixture. Process until smooth and thoroughly blended.
• 13

  Return mixture to large pot. Add the broth and stir to mix well. Heat on medium-low and simmer for 5 minutes. Serve hot.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card