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Thai Curried Butternut Squash Soup
from Cookie + Kate

Name: Thai Curried Butternut Squash Soup
Prep time: 15M
Cook time: 25M
Total time: 40M
Ingredients: 2 tablespoons coconut oil or olive oil; 2 pound butternut or kabocha squash, peeled, seeded, and cut into small ½-inch pieces (about 3 cups); 1 medium yellow onion, chopped; 4 garlic cloves, pressed or chopped; 2 to 3 tablespoons Thai red curry paste*; 2 teaspoons ground coriander; 1 teaspoon ground cumin; ¼ teaspoon sea salt; ⅛ teaspoon red pepper flakes (up to ¼ teaspoon for spicier soup); 1 tablespoon fresh lime juice; 4 cups (32 ounces) vegetable broth; ½ cup full fat coconut milk for drizzling on top; ½ cup large, unsweetened coconut flakes**; Handful fresh cilantro leaves, chopped

Ingredients

You need 14 Ingredients

Handful fresh cilantro leaves, chopped

½ cup large, unsweetened coconut flakes**

½ cup full fat coconut milk for drizzling on top

4 cups (32 ounces) vegetable broth

1 tablespoon fresh lime juice

⅛ teaspoon red pepper flakes (up to ¼ teaspoon for spicier soup)

¼ teaspoon sea salt

1 teaspoon ground cumin

2 teaspoons ground coriander

2 to 3 tablespoons Thai red curry paste*

4 garlic cloves, pressed or chopped

1 medium yellow onion, chopped

2 pound butternut or kabocha squash, peeled, seeded, and cut into small ½-inch pieces (about 3 cups)

2 tablespoons coconut oil or olive oil

Steps

Showing 2 out of 5 Steps

Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. Add broth. Bring the mixture to a boil, then reduce heat and simmer until squash is soft, about 15 to 20 minutes.
Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add squash, onion, garlic, curry paste, coriander, cumin, salt and red pepper flakes to skillet. Stir to combine.

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Cookie + Kate