Thai Red Curry Butternut Squash Soup
This creamy Thai red curry butternut squash soup is light, vegan, and flavorful, a comforting fall soup. This hearty fall soup is packed with warming Thai spices, vegetables, and health-boosting ingredients for women’s wellness. A delicious soup for any autumn dinner party or holiday gathering.
Servings: 6
Equipment
- Baking Sheet if you are roasting a squash
- Parchment paper if you are roasting a squash
Ingredients
- 1 Butternut squash large or 2 smaller ones
- 1 Leek
- 1 lbs Carrots
- 1/2 bunch Celery
- 5 cloves Garlic
- 2 tbsp Avocado oil
- 32 oz Vegetable broth or more if needed
- 1 can Full-fat coconut milk
- 4 oz Thai red curry paste
- Soy sauce gluten-free optional, to taste
- 1/2 bunch Cilantro chopped
- 1/2 bunch Green onion chopped
Instructions
- Sauté the aromatics. Start with avocado oil in a large pot or Dutch oven, then add chopped shallots, garlic, leeks, celery, and carrots. Cook until softened.2. Add the Thai red curry paste. Stir it into the veggies and let it bloom, this brings out the flavors. 3. Add squash and broth. Add peeled, cubed butternut squash (or roasted butternut squash) and pour in your veggie broth. Simmer until the squash is fork-tender. 4. Blend until creamy. Use an immersion blender right in the pot, or carefully transfer to a countertop blender in batches.5. Add coconut milk. Stir in the coconut milk, reheat gently, and adjust seasoning.6. Top with herbs. Serve with a swirl of coconut cream and a sprinkle of chopped cilantro and green onions.