Curried Butternut Squash Soup (V)
- 1 tablespoon neutral oil
- 1 white onion, diced
- Sea salt and black pepper
- 4 large garlic cloves, peeled and finely chopped
- 1 tablespoon ginger, peeled and grated
- 1⁄4 cup Thai & True Massamun Curry Paste
- 3 cups butternut squash, cut into cubes
- 4 cups vegetable broth
- 1 cup coconut milk (plus more for garnish)
- Squeeze of lemon
- Scallions, thinly sliced, for garnish
Heat the oil in a large pot over medium heat. Add the onion and season with a big pinch of salt and black pepper. Sauté the onion until soft, 3 to 4 minutes.
Add the garlic and ginger to the pot and turn the heat to medium-low. Sauté for 1 minute, then add the Thai & True Massamun Curry Paste and sauté for another minute. Transfer the butternut squash to the pot and stir to coat the cubes with the curry paste mixture.
Pour the vegetable broth into the pot and return the heat to medium. Bring the soup to a gentle boil, cover the pot, and reduce the heat slightly to maintain a rapid simmer. Continue to simmer the soup for 25 to 30 minutes, until the squash is easily mashed with a fork. Turn off the heat and allow the soup to cool slightly.
Carefully ladle half of the soup into a blender and pour in the coconut milk. Blend until smooth. Pour the blended soup back into the pot and blend the other half of the soup. Return the blended soup to the pot.
Heat the soup gently and taste for salt, adding more if necessary. Turn off the heat and stir in the lemon juice.
Ladle the soup into bowls and top with a drizzle of coconut milk and thinly sliced scallion.