Prep Time | Cook Time | Serves | Level |
|---|---|---|---|
15 minutes | 23 minutes | 4 | Beginner |
Experience the fusion of Thai tradition and vegan innovation with our soul-warming Vegan Thai Coconut Butternut Squash Soup.
"Plant based and a heavenly taste." - Deb McLeod
Opening Anecdote:
Dive into the creamy embrace of Vegan Thai Coconut Butternut Squash Soup, a dish where Eastern tradition meets vegan innovation.
This soup, a velvety concoction that warms the soul, carries the essence of Thailand’s vibrant street markets and the comfort of home cooking. Those street markets are where I learned the depths of Thai curry's as a Chef, and boy was this Canadian/Congolese Chef's mind blown to the expanse of flavours. It was eye opening how regional dishes are and the minor nuances to perfect each one.
With its roots in the heart of Thai cuisine, this soup has traversed oceans to bring a spoonful of joy to tables worldwide. It’s a culinary hug that’s both nourishing and kind to the planet.
Now Let's Go to the Recipe by
Thai Coconut Butternut Squash Soup (Vegan)
INGREDIENTS
1 tbsp coconut or canola oil
2Â garlic cloves, minced
1Â small yellow onion, diced
1 tsp fresh ginger, grated
2 tbsp Thai red curry paste
2 cups vegetable broth
4 cups butternut squash, cubed
1 can (15 oz)Â coconut milk
1Â lime, juiced
½ tsp salt, more to taste
¼ tsp black pepper, more to taste
⅓ cup cilantro, chopped, for garnish
DIRECTIONS
Sauté Aromatics: In a pot, heat oil over medium. Sauté garlic and onion until soft (~3 min). Add ginger and curry paste; cook (~3 min).
Simmer Squash:Â Add squash, broth, coconut milk, salt, and pepper. Boil, then simmer covered until tender (~20 min).
Blend Soup:Â Cool slightly, then blend until smooth.
Serve:Â Season with lime juice, salt, and pepper. Serve garnished with cilantro.
Enjoy every spoonful of this Bongo accentuated Vegan Thai Coconut Butternut Squash Soup, knowing you’ve created a dish that’s both delicious and kind to the planet. Bon appétit!
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