You guys, vegan recipes are a bit hard for me. Because. . . no cheese! Or sour cream! Or any of the other three million dairy products I love with all my heart.
But this soup? Doesn’t even need cheese or sour cream (I cannot believe these words are coming from my mouth).
I made it for lunch after church last week when my brother, Crawford, was in town. This was, per my usual, a Sunday morning scramble to figure out what I actually had in the fridge. I did have to call Landen and beg a sweet potato off her, but what are sisters for if not to supply ingredients at a moment’s notice?
Everyone loved this soup, and Bart and I happily ate the leftovers for a couple of days.
Thai Butternut Squash Soup
(adapted from Our Best Bites)
Serves 6 – 8
36 ounces peeled, seeded butternut squash, cubed (or sweet potatoes or a combo of the two, which is what I did)
1 small onion, diced
3 cups vegetable broth
1-2 T red curry paste (depending on how spicy you like things)
1 1/2 T lime juice
2 13.5-ounce cans coconut milk (regular or lite)
1/2 cup shredded sweetened coconut
Preheat oven to 450 degrees and line a baking sheet with tinfoil.
Toss the cubed squash or potatoes with 1 tablespoon olive oil and sprinkle with kosher salt. Spread on the baking sheet in a single layer. Roast for 35 minutes (I find that sweet potatoes cook faster than butternut squash so if you’re doing them both together, keep a fairly close eye on them) until fork-tender.
Heat 1 T olive oil in a
large pot over medium heat. Add the onion and saute until soft (about five minutes or so).
Add the broth, roasted
squash/potatoes, and curry paste and bring to a boil. Reduce heat and simmer for 10-15 minutes.
Add the coconut milk and lime juice. Using an immersion blender, puree until mostly smooth. Stir in shredded coconut and serve hot.
(You can add cilantro, if you’re so inclined, but I only stuck it on the top for the pictures).