Easy vegan Thai curried butternut squash soup recipe! A mildly spicy coconut curry butternut squash soup with Thai red curry and fresh lime.
Heat the 2 Tbsp coconut oil in a dutch oven or soup pot over medium high heat.
Add the diced onion and saute, stirring occasionally, until just starting to brown, about 7 minutes. Add the ginger and garlic and saute, stirring contantly, until frangrant, about 30 seconds. Add the butternut squash and saute for 1 minute.
Add the coconut milk, vegetable broth, curry paste, and lime zest to the top and stir to combine. Season with salt and pepper and bring to a boil.
Reduce heat to medium low and cover. Simmer for 15 minutes or until the squash is very tender and mashes with a fork.
Puree with an immersion blender or in batches in a blender.
Return to the pot and add the lime juice. Add more salt and pepper to taste, if necessary.
Serve with lime slices, a drizzle of coconut milk, Sriracha, and cilantro.