Curried Butternut Squash Soup: One-Pot

Instructions:

1. Place your pot over medium heat and melt the butter.
2. Add the diced onion and cook until translucent and soft (about 5 minutes).
3. Stir in the garlic, grated ginger, and curry powder. Stir constantly for 60 seconds until the spices smell fragrant.
4. Toss in the cubed butternut squash and diced apple. Stir well to coat every piece in the curry mixture.
5. Pour in the vegetable broth and add the salt and pepper.
6. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 15–20 minutes, or until the squash is tender.
7. Turn off the heat. Use an immersion blender directly in the pot to puree the soup until completely smooth.
8. Stir in the coconut milk and lime juice.
9. Return to low heat for 2 minutes just to warm through; do not let it reach a rolling boil.