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Creamy Thai Butternut Squash Soup Recipe
two bowls filled with soup and garnished with parsley next to spoons
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cookieandkate.com

Thai Curried Butternut Squash Soup

Light and creamy, vegan butternut squash soup recipe. This simple butternut bisque is seasoned with Thai red curry paste and swirled with coconut milk. Recipe yields about 6 cups (48 ounces) soup.
cookieandkate
Cookie and Kate

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127 ratings
· 40min · Vegan, Gluten free, Paleo · 6 servings

Ingredients

Produce
• 1 peeled seeded, and cut into small 2-inch pieces 2 pound butternut or kabocha squash
• 1 Handful Cilantro, fresh leaves
• 2 tsp Coriander, ground
• 4 Garlic cloves
• 1 Yellow onion, medium
Canned Goods
• 1/2 cup Coconut milk, full fat
• 2 tbsp Thai red curry paste
• 4 cups Vegetable broth
Condiments
• 1 tbsp Lime juice, fresh
Baking & Spices
• 1 8 teaspoon red pepper flakes (up to 1/4 teaspoon
• 1/4 tsp Salt, fine
Oils & Vinegars
• 2 tbsp Coconut oil or olive oil
Nuts & Seeds
• 1/2 cup Coconut flakes, large unsweetened
• 1 tsp Cumin, ground