Description
This velvety, plant-forward soup is a warm hug in a bowl, balancing the earthy sweetness of roasted butternut squash with the rich, creamy depth of coconut milk and the vibrant, aromatic heat of Thai red curry paste. Perfectly smooth and packed with nutrients, this comforting bowl is easy to make and even better the next day, making it the ultimate meal-prep solution for chilly days.
Ingredients
1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
1 tbsp coconut oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp red curry paste
1 (13.5 oz) can full-fat coconut milk
4 cups vegetable broth
1 tbsp lime juice
Salt, to taste
Fresh cilantro, for garnish
Instructions
Preheat a large, sturdy pot over medium heat and add the coconut oil.
Add the diced yellow onion and sauté for about 5 minutes until translucent and soft.
Add the minced garlic and grated ginger to the pot and cook for 1 minute until fragrant.
Stir in the red curry paste and cook for another minute to bloom the spices.
Add the cubed butternut squash, coconut milk, and vegetable broth to the pot.
Bring the mixture to a simmer, cover, and cook for 20-25 minutes, or until the squash is very tender.
Remove from heat and use an immersion blender to process the soup until completely smooth.
Stir in the lime juice and season with salt to taste.
Garnish with fresh cilantro before serving.
Notes
Ensure your red curry paste is labeled alcohol-free. If you prefer a thinner soup, add an extra cup of vegetable broth. Store in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 240
- Sugar: 7g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 12g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg