Sunday, April 28, 2019

THAI COCONUT CURRY BUTTERNUT SQUASH SOUP



THAI COCONUT CURRY BUTTERNUT SQUASH SOUP




This soup is absolutely comfort food in the best way but, surprise! It also happens to be vegan. Yes, vegan. The trick (if it could even be called that) is to combine silky puréed butternut squash with creamy, rich coconut milk. The texture becomes as smooth as bisque, without a drop of dairy.

INGREDIENTS
·         2 tablespoons coconut or vegetable oil
·         2½ pounds (1kilo) butternut or kabocha squash, peeled, seeded, and cut into 1-inch pieces (about 4 cups)
·         1 large yellow onion, chopped
·         4 large garlic cloves, chopped
·         2 inch piece fresh ginger, grated
·         2 - 3 tablespoons Thai red curry paste (see note above about vegan brands of paste)
·         ½ teaspoon coarse kosher salt, more to taste
·         1-2 tablespoons agave (or honey, not vegan)
·         1 tablespoon fresh lime juice
·         5 cups vegetable broth (or chicken - not vegan, obviously) (1liter)
·         1 cup coconut milk (save the rest of the can for drizzling) (250ml)
·         Handful fresh mint or cilantro leaves, chopped


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