NOTE: Add some protein! While the squash is boiling, cut some pressed, extra firm tofu into small cubes and brown it in coconut oil in a frying pan. Add to the soup bowls before ladling the soup in.
- 3 tablespoons coconut oil
- 1 yellow cooking onion, diced
- 4 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 2 tablespoons Thai red curry paste
- 3 cups vegetable stock
- 4 cups uncooked butternut squash, peeled, seeded, and cut into 1″ cubes
- 1 (14-ounce) can coconut milk, not “light”
- 1 lime, juiced
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup cilantro, chopped
- Heat a large pot over medium-low heat and add coconut oil. Once it’s melted, add onions and garlic with a pinch of salt, and stir. Cook until the onions are soft and translucent, about 5 minutes.
- Add the ginger and curry paste and stir until incorporated. Cook the curry and onion mixture for 5 minutes, stirring occasionally.
- Pour in the stock and add the squash. Bring to a boil, reduce heat, and simmer for about 20 minutes until squash is soft.
- Turn off heat and either purée the pot contents with a hand blender, or transfer to a countertop blender and carefully blend until smooth. Once puréed, bring pot of soup up to a gentle simmer and add the coconut milk, lime juice, salt and pepper, and stir. Cook for about ten minutes, until thoroughly warmed. Add the cilantro, and stir thoroughly. Check for seasonings, and serve.