Yogurt made better

This soup is silky, fragrant soup is even better the next day – ideal for cooking on a Sunday and eating all week. You should also absolutely serve it with bread.


  • 1 butternut squash, peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 4 garlic cloves, crushed
  • 2 red onions, chopped
  • 1-inch piece of ginger, grated
  • 2 tablespoons of red curry paste
  • vegetable stock or water
  • 2 cups of Organic Unsweetened Coconut Cashew Oatmilk
  • juice of 1 lime


  • Heat oil in a large pot over medium heat and add the garlic, onion, ginger and curry paste. Sauté for a few minutes, until the onions are translucent, and the mixture is fragrant, taking care not to brown anything. Add the butternut squash and toss together.
  • Pour in just enough vegetable stock or water to cover the squash. Bring to the boil, then reduce to a simmer and partially cover. Cook until the squash is tender (around 20 minutes).
  • Blend with Oatmilk and lime juice.
  • Add salt, pepper or extra lime to taste.
Red Curry Butternut Soup