Description
A rich and velvety soup with Thai-inspired flavors, combining sweet butternut squash with coconut milk and aromatic spices.
Ingredients
Scale
For the Crust:
- 1 medium butternut squash, peeled and cubed
- 1 can (13.5 oz) coconut milk
- 1 tbsp red curry paste
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 cups vegetable broth
- 1 tbsp lime juice
- 1 tbsp brown sugar
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
1. Prepare the Crust:
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger, sautéing until fragrant.
- Stir in red curry paste and cook for 1 minute. Add butternut squash cubes and toss to coat with the mixture.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer until squash is tender (about 20 minutes).
- Blend the soup until smooth using an immersion blender or transfer to a blender in batches.
- Return soup to the pot, stir in coconut milk, lime juice, and brown sugar. Season with salt and pepper.
- Simmer for 5 more minutes, then serve garnished with fresh cilantro.
Notes
You can customize the seasonings to taste.