Butternut Squash Soup

I absolutely love a good soup for lunch, but I want my soup to be hearty and warming at this time of year. My go-to soup at the moment is a Thai red curry butternut squash soup; it’s filling and with the addition of the red curry it is warming, so a perfect soup for the spring and autumn months!
My version of this soup is gluten-free and vegan, but you must check the ingredients on your curry paste and stock cubes. Quite a few curry pastes have fish in them and a lot of stock contains gluten, so make sure you seek out right pastes and stock!
You can make this soup with just the curry paste and coconut milk but I like to add some additional spices to add another layer to the soup. These extras are cumin, coriander, a dash of lime juice and a good portion of ginger.
The soup takes about 50 minutes from start to whizzing it and I make a big batch of it on a Sunday night to have for lunch during the week.
TO ROAST OR SIMMER
When I have a little more time, I oven roast the butternut squash before adding it to the pan but it does take a little bit longer so I tend to just simmer all the ingredients together.
If you want to make the soup a little more hearty you can add some red lentils.
Thai Red Curry Butternut Squash Soup- Gluten Free and Vegan
Prep Time: 10 minutes
Cook time: 40 minutes
Servings: serves 4
Tags: gluten free, dairy free, vegan, nut free
Ingredients
- 2 tablespoons coconut oil or olive oil
- 900g butternut squash, peeled, deseeded and cut into small cubes
- 1 yellow onion
- 2 teaspoons fresh ginger, minced or grated
- 2 tablespoons Thai red curry paste
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/4 teaspoon sea salt
- 1/8 teaspoon red pepper flakes
- 1 tablespoon fresh lime juice
- 1 litre of vegetable stock
- 1/2 can (200ml) of coconut milk
- handful of coriander leaves to serve

Instructions:
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Heat the oil in a large pan. Add the onion and soften until translucent.
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Add the squash, garlic, ginger, curry paste, coriander, cumin, sat and red pepper flakes. Stir to combine and cook for 2 to 3 minutes.
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Add the vegetable stock and bring to the boil. Reduce the heat and simmer until the squash is soft, about 30 minutes
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When the squash is tender remove from the heat and leave it to cool slightly. Add the coconut milk and lime juice, and whiz with a hand blender until smooth.
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Season and serve with a some chopped coriander and chilli flakes.
To see the original recipe from Cookie and Kate click here