Ingredients
- 2 Tbsp. olive oil
- 1 carrot, diced
- 1 stalk celery, diced
- 1 onion, diced
- 1 Tbsp. red curry paste
- 4 cups cubed butternut squash
- ½ tsp. chopped fresh thyme
- 4 cups low-sodium vegetable broth
- ½ cups unsweetened, low-fat coconut milk
- ¼ tsp. salt
- ½ tsp. pepper
- ¼ cup chopped fresh cilantro
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Instructions
- Heat oil in a large soup pot. Add carrot, celery, onion, and red curry paste. Cook until vegetables have begun to soften and onion turns translucent (5-8 minutes).
- Stir in remaining ingredients except for the cilantro. Bring to a boil, reduce heat, and simmer until squash is tender (15-20 minutes).
- Use an immersion blender to purée the soup. Alternatively, let the soup cool slightly and carefully purée in batches in a traditional blender, leaving the vent open and covered with a kitchen towel.
- Serve hot, garnished with cilantro.