Spicy Butternut Squash Soup with Coconut Milk

This bold and creamy soup is perfect for a cool autumn day. The silky coconut milk and spicy Thai red curry paste blend together to create a flavor-packed dish that will warm you up from the inside out.

10m

Prep Time

30m

Cook Time

Servings

Ingredients

1 medium butternut squash, peeled and chopped

1 can of coconut milk

1 tablespoon of Thai red curry paste

2 tablespoons of vegetable oil

1 medium onion, chopped

2 garlic cloves, minced

1 teaspoon of ground ginger

4 cups of vegetable broth

Salt and pepper to taste

Instructions

Step 1

Heat the oil in a large saucepan over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.

Step 2

Add the butternut squash and ginger and cook for another 5 minutes.

Step 3

Add the curry paste and stir to combine, cooking for another minute to release the flavors.

Step 4

Add the vegetable broth and bring to a boil. Reduce heat and let simmer for 20-25 minutes, or until the squash is tender.

Step 5

Remove from heat and let cool slightly. Using an immersion blender or a regular blender, puree the soup until smooth and creamy.

Step 6

Return the soup to the saucepan and stir in the coconut milk. Cook over medium heat until heated through.

Step 7

Season with salt and pepper to taste and serve hot.