Curried Butternut Squash Soup
Ingredients
- 1 tbsp olive oil
- 1 yellow onion chopped
- 2 tsp. salt divided
- 3 tbsp. red curry paste
- 2 tbsp. grated ginger
- 3 garlic cloves minced
- 4 cp. veggie broth
- 1 butternut squash
- 1 15.5 oz. can coconut milk
- 1 16 oz. pkg. silken tofu
- 2 tbsp. fresh lime juice
- salted peanuts optional
- cilantro optional
- crushed red pepper flakes optional
Instructions
- Heat oil in a large pot over medium heat and add onion and 1/2 tsp. salt. Cook ~5 minutes until onions are brown.
- Add red curry paste, ginger, and garlic and stir. Cook ~1 minute.
- Add broth and 1 tsp. salt and stir before adding in squash. Bring to a boil, lower heat to low and cover. Cook ~15-20 minutes until squash is tender.
- Remove pot from heat and add coconut milk, tofu, lime juice, and remaining salt. Using an immersion or coutertop blender blend until smooth.
- Spoon into a bowl and garnish with peanuts, cilantro, and crushed red pepper.
- Enjoy!