Red Curry Butternut Soup

Ingredients

• 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

Prep

• 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.

Newsletter