Thai curried butternut squash soup recipe
Easy vegan Thai curried butternut squash soup recipe! A mildly spicy coconut curry butternut squash soup with Thai red curry and fresh lime.
Servings 6 bowls
Calories 126kcal
Ingredients
- 2 tablespoon coconut oil
- ½ medium yellow onion, diced
- 2 tablespoon minced fresh ginger
- 1 tablespoon minced fresh garlic
- 2 Lbs cubed butternut squash (about 1 medium squash)
- 1 14.5 oz can full fat coconut milk
- 1 ½ cups vegetable broth
- 2 tablespoon Thai red curry paste (I used Thai Kitchen)
- 1 teaspoon lime zest
- salt and pepper
- ½ medium lime, juiced
Instructions
- Heat the 2 tablespoon 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.
Nutrition
Serving: 1bowl | Calories: 126kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Sodium: 242mg | Potassium: 555mg | Fiber: 3g | Sugar: 5g | Vitamin A: 16985IU | Vitamin C: 34mg | Calcium: 84mg | Iron: 1mg