This silky, creamy, butternut squash soup is packed with flavor from Thai red curry paste and fresh ginger. We serve it topped with fresh herbs and sweet and spicy candied peanuts. It's delicious, beutiful and happens to be vegan.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Course: Appetizer, Side Dish, Soup
Cuisine: American, thai
Keyword: Easy, healthy, vegan, vegetarian
Servings: 6-7
Author: Emily Clifton - Nerds with Knives
Ingredients
2tablespoonscoconut or vegetable oil
2 1/2pounds(1 kilo) butternut or kabocha squash, peeled, seeded, and cut into 1-inch pieces (about 4 cups)
1large yellow onionchopped
4garlic cloveschopped
2inchpiece fresh gingergrated
2 - 3tablespoonsThai red curry pastesee note above about vegan brands of paste
1/2teaspooncoarse kosher saltmore to taste
1-2tablespoonsagaveor honey (not vegan)
1tablespoonfresh lime juice
5cupsvegetable brothor chicken - not vegan, obviously (1liter)
1cupcoconut milksave the rest of the can for drizzling (250ml)
Handful fresh mint or cilantro leaveschopped
Instructions
Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. When the oil is shimmering, add onions and cook until soft and translucent (about 5-7 minutes). Add squash, garlic, ginger, curry paste, and salt. Stir to combine and cook for 1 minute, until garlic is fragrant. Add broth and bring to a boil, then reduce heat and simmer until squash is completely soft, about 20-25 minutes.
Blend soup well using a stick blender or, working in batches, transfer soup to a blender (do not fill blender more than halfway with hot liquid and use a kitchen towel to protect your hand from any escaping steam). Purée soup and add back to the pot. Add coconut milk and re-heat the soup until just hot, then stir in the lime juice and honey, and adjust the seasoning with salt. Ladle soup into individual bowls. Use a spoon to drizzle a bit coconut milk over each bowl. Top with Spiced Peanuts and a sprinkle of cilantro or mint.