Yields2 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins
Ingredients
1 onion, diced
4 garlic cloves, minced
ginger root, 1-inch piece, peeled and minced
½ tsp red pepper flakes
1 butternut squash, peeled and cubed
2 cups vegetable broth (unsalted, preferably homemade)
14 oz coconut milk (full fat or light)
1 tbsp Thai red curry paste (+1 Tbsp as desired)
salt (optional, to taste)
Garnishes
crushed peanuts (optional)
cilantro (optional)
lime (optional)
Directions
1Line a large pot with a thin layer of vegetable broth.
2Add the onions, garlic, ginger root, and red pepper flakes and sauté until translucent.
3Add the butternut squash and remaining vegetable broth.
4Cover and bring to a boil. Reduce heat to low and simmer until the butternut is fork-tender.
5Transfer to a blender, add the coconut milk and red curry paste and blend until smooth.
6Taste and adjust seasonings, adding more red curry paste, if desired.
7Divide equally among 2 bowls.
8Garnish with crushed peanuts and cilantro, if desired, and squeeze with fresh lime juice.
Chef's Notes
Substitutions
If you can’t find Thai red curry paste, use 1–2 jalapeños, seeded and chopped, and sauté them with the onions and garlic.
Serving Suggestions
Complete the meal by serving with cooked grains or adding chickpeas or organic tofu, with a side of beautiful leafy greens.
Ingredients
1 onion, diced
4 garlic cloves, minced
ginger root, 1-inch piece, peeled and minced
½ tsp red pepper flakes
1 butternut squash, peeled and cubed
2 cups vegetable broth (unsalted, preferably homemade)
14 oz coconut milk (full fat or light)
1 tbsp Thai red curry paste (+1 Tbsp as desired)
salt (optional, to taste)
Garnishes
crushed peanuts (optional)
cilantro (optional)
lime (optional)
Directions
1Line a large pot with a thin layer of vegetable broth.
2Add the onions, garlic, ginger root, and red pepper flakes and sauté until translucent.
3Add the butternut squash and remaining vegetable broth.
4Cover and bring to a boil. Reduce heat to low and simmer until the butternut is fork-tender.
5Transfer to a blender, add the coconut milk and red curry paste and blend until smooth.
6Taste and adjust seasonings, adding more red curry paste, if desired.
7Divide equally among 2 bowls.
8Garnish with crushed peanuts and cilantro, if desired, and squeeze with fresh lime juice.
Thai Curry Butternut Soup
