I’m very, very excited about how this recipe came out. I actually never work with curry, so I was a bit nervous as to how the soup would come out. Lesson learned, curry is SPICY. I love spice but caution you when making the recipe that if you’re sensitive to heat, cut down how much curry paste you’re adding to the soup. The final flavour is delicious, but also has a nice kick!
This version is totally vegan- I used an organic vegetable broth but you can use chicken broth as well.
Hope you enjoy!
- 1 large butternut squash, diced (roughly 4 cups)
- 2 cups of vegetable broth
- 1 small yellow onion, diced
- 2 cloves of garlic, minced
- 1 inch of fresh ginger, minced
- 2 tbsp red curry paste
- 1 can coconut milk
- Salt and pepper to taste
Optional toppings: crushed peanuts, cilantro, lime, thai basil, sriracha
This can be made either on the stove top, or in a slow cooker. I slow cookered mine because I didn’t have the time to watch it on the stove. Either option works, it depends on what your time looks like!
- Heat the oil in a large pot on medium heat.
- Add in the garlic and onion, and saute until soft and fragrant, about 3 minutes.
- Add in the ginger and curry paste and stir to combine with the onion and garlic. Cook for 3 more minutes, stirring often.
- Add in the raw butternut squash cubes and slowly pour in the broth, stirring to combine. Season with salt and pepper.
- Bring to a boil and then reduce heat to a simmer and cover. Cook for 20 minutes, or until butternut squash is tender.
Put all ingredients in your slow cooker, except the coconut milk. Cook on high 3-4 hours, until the butternut squash is soft.
The next steps are followed for either cook method- this finishes off your soup
- Remove the soup from heat and let cool a few minutes.
- Blend your soup with an immersion blender or in a blender until its smooth and there are no chunks left. Be careful! The soup is hot and you don’t want to splash yourself
- Stir in the coconut milk (slowly) saving a tsp or two to drizzle on the bowls.
- Top with crushed peanuts, cilantro or basil, or drizzle on some lime or sriracha. The soup keeps well for a few days and you can freeze it in batches for several weeks.