Thai Curried Butternut Squash Soup

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 sea 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 unsweetened coconut flakes
• Handful fresh cilantro leaves, chopped

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the coconut oil or olive oil in a large pot over medium heat. Add the chopped onion and cook about 5 minutes, stirring occasionally, until softened.

2. Add the garlic, Thai red curry paste, ground coriander, ground cumin and red pepper flakes. Stir for about 1 minute until fragrant.

3. Add the squash, sea salt and vegetable broth. Bring to a boil, then reduce to a simmer, cover and cook about 15 minutes until the squash is tender.

4. While the soup simmers, toast the coconut flakes in a dry skillet over medium-low heat, stirring, for 2 to 3 minutes until golden. Set aside.

5. Remove the pot from the heat. Blend the soup until smooth with an immersion blender or in a countertop blender, working in batches if needed.

6. Stir in the lime juice and taste. Add extra red pepper flakes for more heat if you like (optional).

7. Ladle the soup into bowls. Drizzle each with coconut milk, then top with the toasted coconut and chopped cilantro. Serve hot.