3cupsof butternut squashpeeled, seeded, and cut into bite-sized pieces
2-3tbspThai red curry pastemore or less per taste
2tspfresh lemongrassinner stalk minced
2tspcoriander
1tspfresh gingerminced
1tspcumin
Pinchof crushed red pepper flakesto taste
Sea saltto taste
3large cloves of garlicminced
4cupsvegetable broth
½cupcoconut milkfull fat plus more for drizzle
1tbspfresh lime juice
Fresh cilantrogarnish
Lime wedges
Instructions
Heat the coconut oil in a heavy-bottomed soup pot or Dutch oven over medium heat.
Add the onion and cook, stirring often, for 2 minutes.
Add the butternut squash, curry paste, lemongrass, coriander, ginger, cumin, red pepper flakes, and sea salt, to taste.
Mix well and continue to cook for about 5-6 minutes, stirring often.
Add the minced garlic and cook, stirring constantly, for 1-2 minutes.
Add the vegetable broth and bring to a boil.
Reduce heat and simmer for 30 minutes, or until the squash is very soft.
Using a blender, work in batches to blend the soup thoroughly (or use an immersion blender if desired).
Pour the soup back into the soup pot and add 1/2 cup of coconut milk and lime juice. Mix well.
Taste and season with sea salt or more curry paste, if desired.
Ladle into soup serving bowls then drizzle with a little more coconut milk then top some fresh cilantro and serve with some additional lime wedges on the side. Enjoy.