Soups like this make me look forward to the cooler weather of fall and winter. This curried butternut squash soup is smooth, creamy, warming and comforting. Butternut squash soup is one of my favorites, and I’ve tried many, but I love this recipe for its complex flavors. You can add more curry paste if you prefer it spicy. If you can find lime leaves, they add even more flavor while simmering (pull them out before serving).
- 1 butternut squash
- 1 delicata squash
- 1 onion, finely chopped
- 2 carrots cut in 1-inch pieces
- 2 cloves garlic
- 2 Tbsp coconut oil
- 6 cups vegetable or chicken broth
- 1 can coconut milk
- 2 tsp red curry paste
- 1/3 cup cilantro
- Optional: 2 stalks lemon grass (cut in 4-inch pieces)
- Optional: Squeeze of fresh lime
- Optional: Lime leaves
Wash both squash and bake whole at 350 degrees Fahrenheit for 45-50 minutes.
In a large pot, saute onions, carrot, and garlic in coconut oil. Add vegetable broth and bring to a boil.
Mix in red curry paste, then add cooked and cubed squash, and coconut milk, and blend well.
Return to pot and simmer with lemon grass for 20 minutes or more. Remove lemongrass before serving. Add a squeeze of lime. Serve into bowls and garnish with pumpkin seeds and cilantro.
By: Sara Ladd