Curried Butternut Squash Soup
Serving comfy feels in soup form with Curried Butternut Squash Soup.
This easy-to-make (and vegan!) soup makes for a perfect light weeknight dinner as the cooler weather sets in.
Here's What You'll Need:
– Avocado oil
– Thai red curry paste
– Butternut squash
– Vegetable broth
– Bay leaf
– Coconut milk
– Maple syrup
– Kosher salt
In a dutch oven, add avocado oil, garlic and shallots, and sauté until shallots appear translucent
Add Thai red curry paste, ground coriander, and mix well into aromatics. Cook for 1 minute
Add diced butternut squash, stir to mix with ingredients, then add bay leaf and vegetable broth. Bring to a boil, then lower to a simmer and cook for 15 minutes or until the squash is tender.
Use an immersion (or hand) blender and puree to desired consistency.
Stir in coconut milk and
Top with croutons and coconut milk.
Get the full recipe via the link below!
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