
Spicy Butternut Squash Soup
Ingredients (14)
- 2 tablespoons extra virgin olive oil
- 4 cups 1/2-inch cubed butternut squash about 1, 2 1/2 pound butternut squash or 32 ounces pre-cubed
- 1 medium yellow onion chopped
- 3 tablespoons Thai red curry paste (I used Thai Kitchen brand)
- 1 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper use more for a spicier soup
- 1 tablespoon minced garlic about 3 cloves
- 1 (14-ounce) can reduced sodium vegetable broth
- 1 (14-ounce) can light coconut milk
- 3 tablespoons creamy peanut butter or cashew butter swap for sun butter or omit if there is an allergy
- 1 tablespoon rice vinegar
- 1/2 tablespoon coconut sugar or light brown sugar or honey
- For serving: chopped fresh cilantro or toasted pepitas
Directions
Learn how to make this recipe at Well Plated