Prep Time: 10 minutes Cook Time: 30 minutes Yield: about 7 cups 1x total time: 40 minutes
1 large butternut squash, peeled and diced (about 6–8 cups diced)
1 onion, diced
2 Tbsp red curry paste (I use Thai Kitchen brand)
1 cup full fat coconut milk (I use canned)
4 cups vegetable broth
salt and pepper, to taste
1 Tbsp olive oil
chili oil or sriracha (optional)
About 1/4 cup fresh cilantro, minced
Additional coconut milk, to drizzle
In a large soup pot, heat olive oil over medium heat. Add onion and squash and cook about 4-5 minutes, or until the onions are semi-translucent.
Stir in curry paste and vegetable broth.
Bring soup to a boil, then reduce to a simmer and cook 15-20 minutes, or until squash is very tender. (it should smash easily with a fork)
Let soup cool slightly, then work in batches to blend soup in a blender until completely smooth. Alternatively, you can blend it right in your soup pot using an immersion blender.
Stir in coconut milk, and add salt and pepper, to taste.
Serve with additional coconut milk and fresh cilantro for garnish.