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Heat a heavy bottom pot over medium high heat. Pour in the olive oil.
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Add in the butternut squash, yellow onion, garlic, red curry paste, Lee Kum Kee Panda Brand Sweet & Spicy Grilling & Dipping Sauce, coriander, cumin, and salt. Mix the ingredients together and cook until the onion turns translucent.
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Pour in the vegetable broth and bring it to a boil. Lower the heat so that it is simmering. Simmer for about 15-20 minutes or until the butternut squash is tender.
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Working in batches, ladle a portion of the soup into a blender and blend until smooth. Pour the blended soup into a separate pot. Continue until all the soup has been blended.
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Add the lime juice to the soup. Taste the soup and season with more salt if necessary.
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Portion the soup into bowls. Swirl coconut milk on top of the soup and garnish with microgreens and dried cranberries. Enjoy!