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Thai Butternut Squash Soup

Vegan soup seems hard without cheese or sour cream, but this one is a winner!

Course Main Dish, Soup
Cuisine Thai
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 6 to 8
Author Janssen Bradshaw

Ingredients

  • 36 ounces peeled seeded butternut squash, cubed (or sweet potatoes or a combo of the two, which is what I did)
  • Olive Oil
  • Kosher Salt
  • 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

Instructions

  1. Preheat oven to 450 degrees and line a baking sheet with tinfoil.
  2. 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.

  3. Heat 1 T olive oil in a large pot over medium heat. Add the onion and saute until soft (about five minutes or so).

  4. Add the broth, roasted squash/potatoes, and curry paste and bring to a boil. Reduce heat and simmer for 10-15 minutes.

  5. Add the coconut milk and lime juice. Using an immersion blender, puree until mostly smooth. Stir in shredded coconut and serve hot.
  6. (You can add cilantro, if you're so inclined, but I only stuck it on the top for the pictures).

Recipe Notes

(adapted from Our Best Bites)