Everyone loves soup! In this video I show you how to quickly whip up the best quick curried coconut butternut squash soup, with just 6 basic ingredients! Plus there are variations you can easily do like any kind of squash, plant-based milks, toppings, etc.
INGREDIENTS:
- 6 cups butternut squash, peeled, deseeded, and chopped into cubes
- 4 cups water
- 1 cup coconut milk (or any plant-based milk)
- 1 tbs curry powder
- 1 tsp lemon/orange zest
- salt & fresh ground black pepper to taste
INSTRUCTIONS:
- In a stock pot, bring water to a boil. Put in cubed squash, pinch of salt, lower temperature to medium, cover, and let simmer for 10 min.
- Add in coconut milk, all seasonings (including little salt to taste), and then blend with a hand-stick blender or carefully blend a little at a time in a high-speed blender. Blend until rich and creamy; taste to adjust seasonings if needed.
Optional garnishes:
- sweet paprika, micro greens, cilantro, or parsley
- coconut milk or vegan cheese
- pumpkin, sesame, or sunflower seeds (optionally roasted) &/or chopped cashews, almonds, etc
Adding in a Thai paste during the cooking process would definitely produce a phenomenal flavor and color too!
Happy blending!
❤️ Lisa
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