# Components:
→ Vegetables
01 - 1 medium butternut squash (approximately 2.5 lbs), peeled, seeded, and cut into 1-inch cubes
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 thumb-sized piece fresh ginger (about 1 inch), peeled and grated
05 - 1 medium carrot, thinly sliced
→ Liquids
06 - 1 can (14 fl oz) full-fat coconut milk
07 - 3 cups vegetable broth
→ Spices & Seasonings
08 - 1 tablespoon red Thai curry paste (adjust to taste)
09 - 1 tablespoon olive oil or neutral oil
10 - 1 tablespoon soy sauce or tamari (for gluten-free option)
11 - 1 teaspoon brown sugar
12 - Salt and black pepper, to taste
13 - Juice of 1 lime
→ Garnishes (optional)
14 - Fresh cilantro, chopped
15 - Sliced red chili
16 - Toasted pumpkin seeds
17 - Extra coconut milk for swirling
# Directions:
01 - Heat the oil in a large soup pot over medium heat. Add the chopped onion and sliced carrot and sauté for 3 to 4 minutes until softened.
02 - Stir in the minced garlic, grated ginger, and red Thai curry paste. Cook for 1 to 2 minutes, stirring constantly, until fragrant.
03 - Add the cubed butternut squash and stir well to coat with the aromatic mixture.
04 - Pour in the vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 20 to 25 minutes until the squash is very tender.
05 - Stir in the coconut milk, soy sauce or tamari, and brown sugar. Simmer for an additional 5 minutes.
06 - Remove pot from heat. Using an immersion blender or transferring in batches to a countertop blender, purée the soup until completely smooth.
07 - Return soup to the pot if needed. Season with salt, black pepper, and lime juice to taste.
08 - Ladle soup into bowls and garnish with chopped cilantro, sliced red chili, toasted pumpkin seeds, and a swirl of coconut milk if desired.
