Curried Butternut Squash Soup Recipe | Judiaann Woo

Ingredients

• I medium butternut squash (about 2 pounds), peeled, seeded and cut into 1 inch chunks
• 3 shallots, peeled and chopped
• 1 inch of ginger, peeled and chopped
• 2 tbsp canola or neutral oil
• 3 cups chicken or vegetable broth/stock
• 1 (13.5oz) can coconut milk
• 1 tbsp ground turmeric
• Kosher salt
• Fried shallots or croutons for garnish, optional