# Components:
→ Vegetables
01 - 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced
04 - 1-inch piece fresh ginger, peeled and grated
→ Flavor Base
05 - 2 tablespoons Thai red curry paste (vegan and gluten-free if needed)
06 - 1 tablespoon olive oil or coconut oil
→ Liquids
07 - 4 cups vegetable broth
08 - 1 (14-ounce) can full-fat coconut milk
→ Seasonings
09 - 1 tablespoon soy sauce or tamari (for gluten-free)
10 - 1 teaspoon brown sugar (optional)
11 - Juice of 1 lime
→ Garnish
12 - Chopped fresh cilantro
13 - Thinly sliced red chili (optional)
14 - Toasted pumpkin seeds (optional)
# Directions:
01 - Heat oil in a large pot over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened.
02 - Add minced garlic and grated ginger. Cook for 1 minute until fragrant.
03 - Stir in Thai red curry paste and cook for 1 minute, stirring constantly.
04 - Add butternut squash cubes and toss to coat with the curry mixture.
05 - Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20 to 25 minutes, until squash is very tender.
06 - Remove from heat and puree the soup until smooth using an immersion blender or blend in batches with a countertop blender, then return to pot.
07 - Add coconut milk, soy sauce, brown sugar (if using), and lime juice. Heat gently for 2 to 3 minutes. Adjust seasoning to taste.
08 - Ladle into bowls and top with cilantro, chili slices, and pumpkin seeds if desired. Serve hot.
