Vegan Red Curry Coconut Butternut Squash Soup


Grocery List

  • 2 tablespoons vegetable oil
  • 2 medium yellow onions, roughly chopped
  • 3 cloves garlic, very roughly chopped
  • 2 tablespoons roughly chopped fresh ginger, from a 2-inch knob
  • 2-1/2 lb pre-cut butternut squash (or 4 cups frozen butternut squash)
  • 3 large carrots, cut into 1-inch cubes
  • 6 cups vegetable broth
  • 3 tablespoons Thai red curry paste
  • 1  can unsweetened coconut milk
  • Juice of half a lime, plus more limes for serving
  • 1/4 teaspoon salt
Optional Garnish
  • Sesame seeds
  • Green Onions
  • Peanuts

How to Make it

  1. Heat the oil in a large soup pot over medium heat. Add the onion, garlic, and ginger and cook, stirring frequently, until softened, 6 to 8 minutes. Do not brown; reduce heat if necessary.
  2. Add the squash, carrots, broth, and curry paste. Bring to a boil, then lower the heat and simmer, covered, until the vegetables are tender, about 20 minutes.
  3. Using a hand-held immersion blender (or blender) , purée the soup until silky smooth. (Alternatively, cool the soup slightly, then purée in a blender in batches, making sure to leave the hole in the lid open to allow the steam to escape.) Stir in the coconut milk, lime juice, and salt (if the coconut milk is solidified, use the immersion blender to mix it in).
  4. Bring to a simmer, then taste and adjust the seasonings, if necessary. Ladle the soup into bowls.
  5. Garnish with the green onion and peanuts.

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