Ingredients
The following ingredients have 5 Servings
- 1 tablespoon liquid extra-virgin coconut oil (Yes, you can also use extra-virgin olive oil.)
- 1 medium yellow onion (diced)
- 3 tablespoons Thai red curry paste (Thai Kitchen makes a good one.)
- 1 medium butternut squash (about 2½ -2¾ pounds, cut into roughly ½-inch cubes (about 6 cups cubed squash))
- 1 13.5- ounce can light coconut milk (I like Native Forest brand.)
- 2 cups low-sodium vegetable broth
- 1 tablespoon plus 1 teaspoon low-sodium tamari (or low-sodium soy sauce)
- 1 teaspoon coconut palm sugar (or brown sugar)
- For garnish (optional:)
- Pomegranate arils
- Freshly chopped cilantro
- Chili oil
Instruction
- Heat the coconut oil in a Dutch oven or heavy-bottomed soup pot over medium heat. When the oil is hot and shimmering, add the onion and cook for 4-5 minutes or until softened and translucent. Add the curry paste and cook for 2-3 minutes to unlock the curry’s magical flavors.
- Stir in the butternut squash, coconut milk, vegetable broth, tamari, and sugar. Bring to a boil, then lower to a simmer. Cover and cook for 30 minutes or until the squash is very tender.
- Puree the soup using an immersion blender, OR transfer the soup to a blender and puree until silky smooth. You’ll likely have to do this in 2 batches. (Remember to remove the plastic stopper in the blender’s lid and cover the hole with a dish towel while blending. You need to allow steam to escape or you will likely have a hot soup explosion. No bueno.) Taste the soup and season with a little extra salt if necessary.
- Serve the soup warm garnished with pomegranate, cilantro and chili oil if you’re feeling fancy.
