You are not logged in. | Log In

Treverva

Is this you? Log in here.

Printer-Friendly: 3x5 | 4x6 | Letter

Butternut Squash & Coconut Soup by

Tags: Vegan

Ingredients

1 small yellow onion, chopped
1 clove garlic, finely chopped
2 teaspoons finely chopped fresh ginger
1 teaspoon red curry paste, more to taste
2 teaspoons light brown sugar
1/2 teaspoon fine sea salt
1 medium butternut squash, peeled and cut into 1-inch pieces, about 4 cups
2 cups low-sodium vegetable broth
1 (14-ounce) can coconut milk
1/4 cup chopped fresh cilantro
1/4 cup shredded coconut, toasted (optional)
Lime wedges

Instructions

Heat small amount of the veg broth in a large soup pot over medium-high heat. Add onion, garlic and ginger. Cook, stirring frequently, until fragrant and onion is translucent, about 5 minutes. Stir in curry paste, sugar and salt and cook 1 minute longer. Stir in squash, broth and coconut milk and bring to a boil. Reduce heat and simmer until squash is tender, 20 to 25 minutes.

Stir in cilantro, sprinkle with coconut and serve with lime wedges on the side.

Back to Top