How to make it
Heat a heavy bottom pot over medium high heat. Pour in the olive oil.
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.
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.
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.
Add the lime juice to the soup. Taste the soup and season with more salt if necessary.
Portion the soup into bowls. Swirl coconut milk on top of the soup and garnish with microgreens and dried cranberries. Enjoy!