This recipe is a family favorite. Adapted from a vintage Cooking Light magazine (To be honest, “vintage” is just another way of saying “an embarrassingly old issue that makes me feel like a hoarder for still having it hanging around”) when paired with some crusty bread, it makes a quick and easy vegan dinner with enough left over for lunch the next day. It’s full of flavor… and at only 341 calories per serving, it’s a win! Give it a try and let us know what you think!
Thai Curry Butternut Squash Soup
3 tablespoons coconut oil
1 white or Vidalia onion, diced
4 garlic cloves, minced
1 teaspoon freshly grated ginger
2 tablespoons red curry paste
3 cups low-sodium vegetable stock
4 cups uncooked butternut squash, cut into 1-inch cubes
1 (14-ounce) can light coconut milk
1 lime, juiced
1/4 teaspoon salt
1/4 teaspoon pepper
fresh cilantro and chopped roasted peanuts for serving (optional)
Heat a large pot over medium-low heat and add coconut oil.
Once it’s melted, add in the onions and the garlic with a pinch of salt and stir.
Cook until the onions are soft and translucent, about 5 minutes.
Add in the ginger and curry paste and stir until it is incorporated.
Cook the curry and onion mixture for 5 minutes, stirring occasionally.
Pour in the stock and add the squash cubes.
Cover the pot and increase the heat to medium.
Cook until the squash is soft, about 20 minutes.
Once the squash is soft, turn off the heat and puree using an immersion blender, or if you don’t have one of those, very carefully pour the entire mixture into a blender. Blend until the soup is smooth and pureed, then pour it back into the pot.
Turn the heat on to medium low.
Add in the coconut milk, lime juice, salt and pepper, and stir.
Cover and cook the soup for 10 minutes until it’s completely warm.
Taste and season additionally if desired.
Serve the soup with a garnish of torn cilantro and crushed peanuts.