Curried Butternut Squash Broccoli Cheddar and Goat Cheese Soup

Bahan-bahan (4 porsi)

• 2 tablespoon coconut oil
• 1 small onion (finely chopped)
• 1 clove garlic (minced or grated)
• 1 teaspoon fresh ginger (grated)
• 3 cups butternut squash (cubed, about 1 small squash)
• 4 cups fresh or frozen broccoli florets
• 1 ounce can coconut milk (lite or regular (but I used regular), 14)
• 4 cups chicken or vegetable broth (plus 2 cups water to thin)
• 1 tablespoon curry powder
• 1 -2 tablespoon thai red curry paste (use 1 tablespoon for less heat)
• 1 teaspoon cayenne pepper (or to your taste)
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 2 cups shredded sharp cheddar cheese (plus more for topping)
• 2 ounces crumbled goat cheese (plus more for topping)
• [easy no-knead pumpkin bread bowls | https://www.halfbakedharvest.com/super-easy-crusty-knead-pumpkin-bread-bowls/]
• fresh cilantro (chopped, for garnish)