Coconut Curry Butternut Squash Soup

This coconut curry butternut squash soup is healthy, delicious and perfect for cold days! It’s super easy to make, naturally healthy, gluten-free and easily vegan. Usually butternut squash soup is a fall staple, but I love it year-round. Especially with what feels like a hundred feet of snow on the ground outside and frigid temps, we’re all about the warming soups!

I looooove Thai food, especially curries! My mom and I always love to order pumpkin curry, which is what inspired this new twist on the traditional butternut squash soup recipe. I love the red curry flavor, and that it’s not overly spicy. Try serving this with Cheesy Pesto Rolls and a Winter Salad!

Ingredients: 

2 tablespoons butter
1 onion, diced
3 cloves garlic, diced
2-3 lb butternut squash, cut into 1 inch cubes
4 cups chicken stock
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cayenne
2 tablespoons red curry paste
1 (14 oz) can full-fat coconut milk

Directions: 

Melt the butter in a large saucepan over medium low heat. Add the onion and garlic, and cook until soft and translucent – about 10 minutes. Add the butternut squash through red curry paste. Bring the ingredients to a boil, then reduce temperature to low, and simmer for 20-25 minutes or until the butternut squash is fork-tender. Remove from heat, and stir in coconut milk.

Move half the mixture into your Vitamix blender, select the hot soup setting, and start your machine. Continue with the other half of the soup, and serve with a squeeze of fresh lime!