Light and creamy, vegan butternut squash soup recipe. This simple butternut bisque is seasoned with Thai red curry paste and swirled with coconut milk.
Ingredient:
2 tablespoons coconut oil or olive oil
2 pound butternut or kabocha squash, peeled, seeded, and cut into small ½-inch pieces (about 3 cups)
1 medium yellow onion, chopped
4 garlic cloves, pressed or chopped
2 to 3 tablespoons Thai red curry paste*
2 teaspoons ground coriander
1 teaspoon ground cumin
¼ teaspoon fine salt
⅛ teaspoon red pepper flakes (up to ¼ teaspoon for spicier soup)
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