Butternut Squash Thai Curry Soup (vegan, paleo, gluten free, dairy free, nut free, vegetarian)
Recipe adapted from @hostthetoast
This soup is bursting with the wonderful flavors of butternut squash, coconut, red curry, and lime, and it only takes about 30 minutes to make. Add that dash of Sriracha for some extra spice, and you’ve got a serious party in your mouth. This is what’s keeping me warm and cozy during this long winter!
1 Tbsp coconut oil
2 cloves garlic, minced
1 small yellow onion, diced
2 tsp freshly grated ginger
2 Tbsp Thai red curry paste
2 cups (5 dl) vegetable broth
1 butternut squash, peeled and cut into cubes
1 can coconut milk
Juice of 1/2 lime
Sriracha, to taste
Salt and pepper, to taste
Garnishes/toppings: coconut cream, cilantro, peanuts, pumpkin seeds, avocado, etc.
Heat the oil in a large pot over medium heat. Add the garlic and onion. Cook for 3 minutes. Add the ginger and curry paste and stir to combine. Cook for 3 more minutes. Add cubed squash and pour in broth. Stir. Bring to a boil, reduce heat, and cover. Cook until the squash is tender, about 20 minutes. Remove from heat and after it has cooled for a few minutes, add soup to blender. Blend until smooth and then return to pot over medium heat. Warm to desired temperature. Remove from heat and add the coconut milk (saving some coconut cream for garnish), lime, and Sriracha. Add salt and pepper to taste and pile on your toppings!