Curry Butternut Squash Soup
Ingredients
- 1 tablespoon neutral oil or 1/4 cup water
- 1 large onion, diced (200g)
- 3 cloves garlic, minced
- 1 tablespoon ginger root, minced
- 3 tablespoons red curry paste (60g)
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground sage
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne, or to taste
- 1 medium butternut squash, peeled and sliced into cubes (~640g / 4 cups)
- 1 cup water (240g)
- 1 1/2 cups cooked white beans (~250g or one 14-oz can, drained)
- 2 tablespoons sriracha or sweet chili sauce (30g)
- 1 cup full-fat coconut milk (200g)
Seasonings
- salt, to taste
- pepper, to taste
- lemon juice, to taste
Preparation
Heat the oil in a large pot over medium-high heat and add the onion. Sauté for 5 minutes.
Add garlic, ginger, curry paste, and spices to the pot. Once fragrant, add butternut squash and water.
Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until squash is tender.
Transfer the pot contents to a blender along with beans, sriracha, and coconut milk. Blend until smooth and creamy.
Taste and season with salt, pepper, lemon juice, and more spices as desired. Blend again to incorporate flavors, then serve warm.
