Thai Curried Butternut Squash Soup
"Light and creamy, vegan butternut squash soup. This simple butternut bisque is seasoned with Thai red curry paste and swirled with coconut milk. Recipe yields about 6 cups (48 ounces) soup...."
INGREDIENTS
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2 tablespoons coconut oil or olive oil
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2 pound butternut or kabocha squash, peeled, seeded, and cut into small 1/2-inch pieces (about 3 cups)
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1 medium yellow onion, chopped
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4 garlic cloves, pressed or chopped
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2 to 3 tablespoons Thai red curry paste*
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2 teaspoons ground coriander
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1 teaspoon ground cumin
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1/4 teaspoon sea salt
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⅛ teaspoon red pepper flakes (up to 1/4 teaspoon for spicier soup)
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1 tablespoon fresh lime juice
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4 cups (32 ounces) vegetable broth
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1/2 cup full fat coconut milk for drizzling on top
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1/2 cup large, unsweetened coconut flakes**
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Handful fresh cilantro leaves, chopped
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