Curried Butternut Squash Soup

Name: Curried Butternut Squash Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Ingredients: 2 tablespoons of olive oil; 1 cup yellow onion (diced); 3 cloves garlic (minced); 1 tablespoon ginger (grated or minced); 2 tablespoons red curry paste; 1/2 teaspoon salt; 1/4 teaspoon ground pepper; 3 pounds butternut squash (peeled and cubed {about 4½ cups uncooked 1-inch cubes}); 3 cups vegetable broth; 1 - 15 ounce can coconut milk (divided); 1/2 of a lime (juiced {about 1 tablespoon}); 1/2 cup cilantro (chopped {plus more for garnish}); Peanuts or chickpeas can be added for crunch at the end

This Curried Butternut Squash Soup is a creamy, luscious soup with sweet butternut squash, Thai red curry, garlic and ginger.

Prep15 min
Cook40 min
Total55 min
Makes6 servings
Calories180

Ingredients

6 servings

2 tablespoons of olive oil
1 cup yellow onion (diced)
3 cloves garlic (minced)
1 tablespoon ginger (grated or minced)
2 tablespoons red curry paste
1/2 teaspoon salt
1/4 teaspoon ground pepper
3 pounds butternut squash (peeled and cubed {about 4½ cups uncooked 1-inch cubes})
3 cups vegetable broth
1 - 15 ounce can coconut milk (divided)
1/2 of a lime (juiced {about 1 tablespoon})
1/2 cup cilantro (chopped {plus more for garnish})
Peanuts or chickpeas can be added for crunch at the end

Method

1
Heat a large pot or dutch oven over medium heat. Add the olive oil, onion, garlic, and ginger and cook just until onions begin to soften.
2
Stir in the curry paste, salt and pepper.
3
Add the squash and vegetable broth and bring to a boil, then reduce heat, cover and simmer for approximately 20 minutes or until squash is very soft.
4
Using an immersion blender, blend the squash until smooth.
5
Reserve 1/4 cup of coconut milk and set aside. Pour remaining coconut milk into soup and stir well.
6
Stir in the lime juice and chopped cilantro. Dish into bowls and drizzle with reserved coconut milk, garnish with cilantro and peanuts if desired.

Notes

Any type of oil can be used in place of olive oil. Use full-fat coconut milk for the creamiest soup. Regular or low-fat both work, but low-fat will be noticeably thinner. Cilantro can be left out for those who don't like it. Lime can be added to taste. Start with less and add more if you like it brighter. Any broth can be used in place of vegetable broth. If it's not low-sodium, taste the soup before adding the salt. For a thicker soup, start with less broth than the recipe calls for, you can always add more later. If you don't have an immersion blender, purée in batches in a regular blender. Never fill a blender more than halfway with hot liquid, and cover the lid with a towel to let steam escape safely. Make sure the immersion blender head is fully submerged before turning it on to avoid splashing and burns.