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Vegan Butternut Squash Soup

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

Thai spices and creamy coconut milk distinguish this version from traditional butternut squash soup. Curry paste is a convenient way to add complex flavor, but if you want to make sure this soup is vegan or if you are allergic to shellfish, check the ingredient list carefully--some brands contain shellfish.

Ingredients:
  • 2 tablespoons avocado oil
  • 1 cup chopped onion
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 2 tablespoons thai curry paste
  • 4 cups low-sodium vegetable broth
  • 1 small butternut squash (about 2 pounds), peeled and cubed (about 5 cups)
  • ½ teaspoon salt
  • 1 (14 ounce) can coconut milk
  • 1 tablespoon lime juice, plus lime wedges for serving
  • chopped fresh cilantro for garnish
Directions:
  1. Heat oil in a large saucepan over medium heat. Add onion, garlic and ginger; cook, stirring, until starting to soften, about 3 minutes. Add curry paste and cook for another minute. Add broth, squash and salt; bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the squash is tender, 20 to 25 minutes. Stir in coconut milk and lime juice and cook until heated through, 1 to 2 minutes more. Remove from heat.
  2. Puree the soup in the pot using an immersion blender or in batches in a blender. (Use caution when blending hot liquids.) Serve garnished with cilantro and a squeeze of lime, if desired.
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