Thai Curried Butternut Squash Soup | Only Recipe App

Name: Thai Curried Butternut Squash Soup | Only Recipe App
Total time: 40 min
Ingredients: 2 tablespoons coconut oil or olive oil; 2 pound butternut or kabocha squash, peeled, seeded, and cut into small ½-inch pieces (about 3 cups); 1 medium yellow onion, chopped; 4 garlic cloves, pressed or chopped; 2 to 3 tablespoons Thai red curry paste*; 2 teaspoons ground coriander; 1 teaspoon ground cumin; ¼ teaspoon fine salt; ⅛ teaspoon red pepper flakes (up to ¼ teaspoon for spicier soup); 1 tablespoon fresh lime juice; 4 cups (32 ounces) vegetable broth; ½ cup full fat coconut milk for drizzling on top; ½ cup large, unsweetened coconut flakes**; Handful fresh cilantro leaves, chopped

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Light and creamy, vegan butternut squash soup recipe. This simple butternut bisque is seasoned with Thai red curry paste and swirled with coconut milk. Recipe y

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Ingredients

2 tablespoons coconut oil or olive oil
2 pound butternut or kabocha squash, peeled, seeded, and cut into small ½-inch pieces (about 3 cups)
1 medium yellow onion, chopped
4 garlic cloves, pressed or chopped
2 to 3 tablespoons Thai red curry paste*
2 teaspoons ground coriander
1 teaspoon ground cumin
¼ teaspoon fine salt
⅛ teaspoon red pepper flakes (up to ¼ teaspoon for spicier soup)
1 tablespoon fresh lime juice
4 cups (32 ounces) vegetable broth
½ cup full fat coconut milk for drizzling on top
½ cup large, unsweetened coconut flakes**
Handful fresh cilantro leaves, chopped