This is the BEST butternut squash soup! Loaded with spicy Thai flavor for a creamy soup that is healthy and naturally vegan!
1 medium butternut squash (I used one package of pre-cut and cleaned squash)
1 1/2 tbsp of avocado oil
1 medium onion, chopped
4 garlic cloves, chopped
1–2 tbsp of red curry paste
1 tsp curry powder
1/2 tsp ground pepper
1-litre vegetable broth
1/4 cup coconut milk
1 tsp soy sauce
1 tsp maple syrup (can sub honey, agave…etc.)
coconut milk, cilantro & sesame seeds to garnish (optional)
Preheat the oven to 400 degrees F and line a baking pan with parchment paper.
Cut the squash in half and place face down on the baking pan. Bake for 25-35 minutes until the squash is tender.
Add the avocado oil to a pot on medium-high heat.
Once heated, add the onions and saute for 3-4 minutes. Reduce heat to medium and add the garlic.
Using a spoon, remove seeds from the squash, and then scoop out the squash into the pot. Discard the squash shells.
Mix everything together well then add the curry paste, curry powder and pepper.
Add the vegetable broth, coconut milk, soy sauce and maple syrup and bring to a boil.
Reduce heat to low, then cover and let simmer for 15 minutes.
Transfer the soup to a blender (or use an emulsion blender) to puree the soup.
Garnish with coconut milk, cilantro and sesame seeds if you wish!
You are going to love this soup! It’s just so tasty!!! Enjoy!
If you make this, please let me know how you liked it!!!