VEGETARIAN BUTTERNUT SQUASH CURRY SOUP
This vegetarian Thai red curry soup gets its creaminess from coconut milk and can be made completely plant-based (vegan) by omitting the heavy cream. The spiciness will vary with the heat of your curry paste. An immersion blender works best for making this soup.
Provided by Jeannette
Time 1h50m
Yield 6
Number Of Ingredients 13
Steps:
- Heat coconut oil in a large pot over medium heat; stir in onions. Cook and stir until onions are soft and starting to brown, about 5 minutes. Reduce heat to low and continue cooking and stirring until onions are very tender and caramelized, at least 30 minutes more.
- Add tomato paste and 1 teaspoon curry paste; cook, stirring constantly, for 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add butternut squash and apple; cook, stirring constantly, until evenly coated with spices, 1 to 2 minutes.
- Pour just enough water into the pot to almost cover squash and apple. Stir, increase heat to high, and bring to a boil. Reduce heat to medium, cover, and simmer, stirring occasionally, until squash is very tender, 30 to 45 minutes.
- Reduce heat to low and stir in coconut milk and ginger. Puree soup with an immersion blender until smooth. Add sugar and salt, and more curry paste if needed. If soup isn't smooth enough, cook an additional 20 to 30 minutes and puree again.
- Stir in heavy cream. Add more water if soup is too thick. Taste and adjust seasonings. Serve hot.
Nutrition Facts : Calories 347.2 calories, Carbohydrate 35.9 g, Cholesterol 27.2 mg, Fat 24.3 g, Fiber 6.3 g, Protein 4.9 g, SaturatedFat 19 g, Sodium 260.3 mg, Sugar 9 g
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Stephanie Juby
[email protected]I'm not a vegetarian, but I love this soup!
awing joshua
[email protected]This soup is a great way to warm up on a cold day.
Hashime
[email protected]This is my new favorite soup recipe!
Jimmy Holden
[email protected]I'll definitely be making this again!
Md Albat
[email protected]Meh.
Jordyngirl04 McCabe
[email protected]This soup is delicious! 5 stars!
beccy newsham
[email protected]I'm not sure what I did wrong, but my soup turned out watery and bland. I think I may have added too much liquid.
Manju
[email protected]This soup is a bit too spicy for my taste, but I was able to tone it down by adding some plain yogurt.
Madge DelSarto
[email protected]I added some diced chicken to this soup and it was delicious! It's a great way to use up leftover chicken.
Md Antor Jisan 1234
[email protected]This soup is easy to make and packed with flavor. I love that I can use frozen butternut squash, which makes it a great option for a weeknight meal.
Ahfran Franck
[email protected]I'm not a huge fan of butternut squash, but this soup changed my mind! The curry flavor is just right, and the soup is so creamy and delicious. I'll definitely be making this again.
Ellen McGlothlin
[email protected]This soup is so flavorful and comforting! The butternut squash and coconut milk give it a creamy and rich texture, while the curry powder adds a warm and spicy flavor. I also love the addition of the spinach, which adds a nice pop of color and nutrie