Thai Curry Butternut Squash Soup

Vegan + Gluten free

Vegan + Gluten free

TGIF and Happy November 1st! I might sound a little ridiculous and a bit spoiled for saying this but IT’S GETTING CHILLY HERE IN LA. (I’ve officially joined the dark side of being a “Cali-resident weakling.”

As much as I love to live in the kitchen, on those cold Fall nights, I don’t want to spend too much time cooking. Instead, cuddle in my Redskins snuggie, light up some pumpkin spice candles, sit by the fireplace and enjoy a warm bowl of butternut squash soup.

This recipe is perfect to make in advance! Even more, to enjoy on those chilly lazy weekends after a long full week of work.

Thai Curry Butternut Squash Soup

1 medium butternut squash, seeds and string discarded and cut into chunks
1 medium yellow onion, diced
1 (14 oz. can) light coconut milk
1 tbsp coconut butter
1 tsp ginger, minced
2 tbsp red curry paste (I used Aroy-D)
2-½ cups vegetable stock
Garnish: cilantro & raw nuts (optional)

1.)  In a medium pot, melt the coconut butter and sauté onions for 5 minutes until onions are translucent.
2.)  Add curry paste and ginger. Cook for another 5 minutes.

3.) Add vegetable stock and squash. Cover with lid and cook for 25-30 minutes until squash is fully cooked. A fork should easily pierce through one of the pieces. The mixture should be somewhat thick as well. Set aside.
4.)  In a food processor, blend butternut mixture until nice and creamy. (I pureed 2 ½ batches at a time)

Thai Curry Butternut Squash Soup

P.S.** Try not to lick during this process like I did, trust me its so hard! So delicious!
5.)  Pour pureed mixture back into the pot. On medium heat, add coconut milk and stir for additional 10 minutes.
Thai Curry Butternut Squash Soup

6.)  Garnish with a few cilantro pieces and crushed choice of nuts. I used raw cashews pieces.

Thai Curry Butternut Squash Soup   Thai Curry Butternut Squash Soup

xoxo Sarah

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