Ingredients

The following ingredients have 6 Servings
  • 1 medium butternut squash (peeled & cubed)
  • 1 tablespoon olive oil
  • 1/2 medium onion (chopped)
  • 4 cloves garlic (minced)
  • 1 teaspoon ginger (grated)
  • 2 heaped tablespoons Thai red curry paste
  • 4 cups vegetable broth (or chicken broth)
  • 1 (13.5 fluid ounces) can coconut milk
  • Salt & pepper (to taste)
  • Cilantro, basil, lime wedges, and scallions to garnish (optional)

Instruction

  • Peel and chop the squash (see tips within the blog post on how to do this easily).
  • Add the oil and onion to a soup pot over medium-high heat and sauté for 5-7 minutes.
  • Stir in the garlic, ginger, and curry paste, and cook for 30 seconds.
  • Add the vegetable broth and squash. Increase the heat to high and bring the soup to a gentle boil. Cover (with the lid slightly ajar) and reduce heat and simmer for 20-25 minutes or until the squash is tender. 
  • Blend the soup until smooth (I recommend letting it cool a bit to do this more safely). Use an immersion blender or a regular blender (and do it in batches).
  • Add the coconut milk to the soup. Give it a stir and let it heat through. Season with salt & pepper as needed. Garnish as desired. If you find the soup a bit sweet, I suggest adding some lime juice as needed.