Thai coconut butternut squash soup by @lumadeline
What you’ll need:
1 tbsp olive oil
1 small yellow onion, finely chopped
2 cloves garlic, grated
1 tsp ginger, grated
1 tbsp Thai red curry paste (you can add more if you prefer it to be very spicy)
2 cups vegetable stock
4 cups butternut squash, peeled, seeded, and cut into small cubes
1 can coconut milk, leave 3-4 tbsp aside for garnish
2 tbsp freshly squeezed lime juice
½ tsp salt
¼ tsp freshly ground pepper
small handful of coriander leaves
How it’s made:
Heat the oil in a heavy based soup pot over medium heat. Sauté in the garlic and onion until soft and fragrant. Add in the ginger and curry paste and continue to stir for about another 2 mins.
Add in the butternut squash cubes into curry mixture. Stir often and leave them cook for another 2 mins. Then pour in the vegetable stock and stir again until well combined. Bring the mixture to a boil and then reduce to a simmer. Cook for further 25 minutes, or until butternut squash is soft. Remove from heat and set aside to cool.
Pour the soup into a blender and blend the it until smooth. Pour the mixture back to the pot and heat it over low heat.
Add in the coconut milk and lime juice. Season with salt and pepper to taste. Stir again until well combined. Divide the soup among the serving bowl and drizzle the remaining coconut milk on top. Sprinkle with chopped coriander leaves on each bowl. Serve warm with some sourdough bread. #letscookvegan
Shared by letscookvegan (Let’s Cook Vegan) and selected for Food.