Curried Butternut Squash Soup

Name: Curried Butternut Squash Soup
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Cuisine: Asian, American
Ingredients: 2½ tablespoons avocado oil; 1 cup shallot, (finely chopped ); 2½ tablespoons garlic, (minced); 1½ tablespoons ginger, (finely chopped); 3 tablespoons Thai red curry paste, ( I use Maesri brand (highly recommend)); 2 pounds butternut squash, (peeled, seeded, diced into 1-inch cubes); 3 - 4 cups chicken broth, (low sodium, can use vegetable broth); 1 large bay leaf; 1 14- ounce can full-fat coconut milk, Aroy-D brand, (¼ cup reserved); ½ - 2½ tablespoons maple syrup, grade A; 2½ teaspoons fish sauce, plus more to taste, (I use Three Crabs); 1 teaspoon Kosher salt, or to taste, (Diamond Crystal); 1 lime zested; ¼ teaspoon freshly cracked black pepper; lime wedges, (for squeezing); coconut milk, ( optional); heavy cream, (optional); crusty bread

Instructions

Prep:5minCook:35min

Curried Butternut Squash Soup is the epitome of comfort food. Made with red curry paste, butternut squash, chicken broth, and coconut milk, butternut squash curry soup is silky smooth, spiced, and vegan. And the best part is, this easy fall soup can be yours in less than one hour with just a few simple instructions!

Updated at: Sat, 23 Nov 2024 12:02:54 GMT