Curry Vegan Butternut Squash Soup
Two Curries and coconut milk make this gluten free vegan soup POP!
Ingredients
- 2 tbsp neutral oil
- 1 tbsp Thai red curry
- 1.5 tbsp Madras Curry I like Vietnamese yellow curry (see above)
- 1/2 cup onion diced
- 1 butternut squash diced peel and scrape out seeds, SAVE SEEDS!
- 1 can coconut milk
- 2 cups vegetable broth or water I used water and vegetable seasoning that I get at the Asian market. It is a pantry must. It replaces salt and MSG and give a big umami taste
- 1 tsp brown sugar
- salt to taste
Instructions
- Heat oil over medium heat. Add onions and the curries and stir for about a minute to soften the onions and temper the curries. Add the garlic and stir for 10 seconds.
- add the butternut squash and stir for about a minute
- add the rest of the ingredients and boil until the squash is very tender
- time to blend and adjust salt. If you have an immersion blender blend it until silky smooth. If you have an upright blender it may be better to let the soup cool before blending.