Butternut squash curry soup (vegan, GF)
This creamy vegan butternut squash curry soup is perfect for fall, loaded with delicious bold flavors: savory, sweet, spicy, and tangy.
Ingredients
- 1 tbsp neutral oil | such as grapeseed; or use 1/4 cup water
- 1 large onion | 200g; diced
- 3 cloves garlic | minced
- 1 tbsp ginger root | minced
- 3 tbsp red curry paste | 60g
- 1/2 tsp cinnamon
- 1 tsp ground sage
- 1 tsp dried thyme
- 1/2 tsp paprika
- 1/2 tsp cayenne | or to taste
- 1 medium butternut squash | 640g (or 4 cups); peeled and sliced into cubes
- 1 cup water | 240g
- 1 1/2 cups cooked white beans | 250g (or one 14-oz can, drained)
- 2 tbsp sriracha / sweet chili sauce | 30g
- 1 cup full-fat coconut milk | 200g
- salt, pepper, and lemon juice | to taste
Instructions
- In a large pot, heat the oil over medium-high heat and add the onion. Sauté for 5 minutes.
- Add garlic, ginger, curry paste, and spices to the pot. Incorporate well, and fry for 5 more minutes, or until fragrant.
- Add in butternut squash and water. Bring to a boil, then reduce the heat to low and cover the pot. Simmer for 15-20 minutes, or until squash is tender.
- Transfer everything in the pot to a blender, along with the beans, sriracha, and coconut milk. Blend until smooth and creamy.
- Taste and season with salt, pepper, lemon juice, plus more spices as desired. Blend again until the flavors have been incorporated, then serve warm.