In this recipe, butternut squash is paired with spicy, Thai-inspired flavors. The smooth, creamy texture and sweet flavor of the squash is perfectly complemented by fresh ginger, garlic, curry paste, and spicy chilis. The spiciness is then balanced out with coconut milk and creamy almond butter, as well as an amazing umami flavor from just a touch of miso and soy sauce.
Thai Butternut Squash Soup [Vegan]
- 2 teaspoon raw virgin coconut oil
- 1 onion, finely sliced
- 3 cloves garlic, crushed
- 1-inch piece fresh root ginger, grated
- 1 medium red chili, deseeded and finely chopped
- 1 medium-sized butternut squash
- 1 13.5-ounce can coconut milk
- 3 tablespoons coconut cream
- 2 cups water
- 4 tablespoons red curry paste
- 2 teaspoons turmeric
- 1 tablespoons brown rice miso
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon coconut syrup
- 1 tablespoon smooth almond butter
- 1 teaspoons salt
- Firstly, chop the butternut squash into small cubes/chunks. Then, add them into a large pan filled with water, and place it onto a medium-high heat to cook for about 10 minutes.
- In the meantime, add the coconut oil, onion, garlic, ginger, and chili into a pan, place on a medium heat, and fry for about 5 minutes until golden. Then, when both the butternut squash and onion mixture have finished cooking, remove them from the heat and add them into a blender with the coconut milk, coconut cream, and water. Blend until smooth.
- When the mixture is smooth, pour the mixture out of the blender and back into the saucepan. Then, add in the curry paste, turmeric, miso, soy sauce, sesame oil, coconut syrup, almond butter, and salt.
- Place the mixture back onto a medium heat and stir together until everything has mixed together. Then cook for a final 10 or so minutes, until the flavors have developed and the soup has heated through. Finally, when this is done, remove it from the heat and serve.