Thai Butternut Squash Soup

This is a light and creamy, vegan butternut squash soup. This simple butternut soup is seasoned with Thai red curry paste and swirled with coconut milk. 

Ingredients 

2 tablespoons coconut oil (or olive oil)

1 whole butternut squash (peeled & chopped into small chunks) 

1 onion (chopped)

4 garlic cloves (chopped)

2 to 3 tablespoons of Thai red curry paste

1 teaspoon ground cumin

A pinch of sea salt & pepper

1/4 to 1/2 teaspoon of red chilli flakes 

The juice from 1/2 fresh lime

4 cups vegetable stock

1/2 cup full fat coconut milk (for drizzling on top)

1/2 cup unsweetened coconut flakes

A handful of fresh coriander leaves (chopped)

Method

1. Heat the oil in a large pot over medium heat. Once the oil is hot, add the squash, onion, garlic, curry paste, cumin, salt and chilli flakes to the pot. Stir to combine.

2. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. Then add the stock and bring the mixture to the boil, once boiled reduce the heat and simmer until squash is soft, about 15 to 20 minutes.

3. While the soup is cooking, toast the coconut flakes in the oven at 160℃ on a tray lined with baking paper, stirring frequently, until fragrant and golden on the edges. Keep an eye on them so they don’t burn. Transfer coconut flakes to a bowl to cool.

4. Once the soup is done cooking, taste and add a little more Thai red curry paste if it’s not quite flavourful enough for you. 

5. Remove the soup from heat and let it cool slightly. Using a stick blender or normal blender purée the mixture until smooth. 

6. Stir the lime juice into the blended soup. Taste and season with additional salt if necessary. Ladle soup into individual bowls. Use a spoon to drizzle coconut milk over each bowl, then top the soup with toasted coconut flakes, chilli flakes and a sprinkle of chopped fresh coriander.

Enjoy x