- 2 T. canola oil
- 1 clove garlic, minced
- 1 tsp. ginger, finely grated
- 1 c. onion, chopped
- 2 T. red curry paste
- 4 c. pureed butternut squash
- 13.5 oz. coconut milk
- 2 c. vegetable stock
- Juice from ½ lime
- Salt and pepper to taste
Heat the canola oil in a large pot and add the garlic, ginger, and chopped onion. Fry for 3-5 minutes until soft and fragrant.
Add the red curry paste and fry for 1 minute before adding the squash puree, coconut milk, and vegetable stock. Lower the heat and simmer for about 10 minutes, then add the lime juice, salt, and pepper to taste.
Using an immersion blender, carefully blend the soup. Blend until smooth or until you reach the desired consistency. Serve hot. If desired, decorate the bowls with chili oil and fresh sage leaves.
Pressure cooker instructions: If you have a pressure cooker, instead of a 10 minute simmer, bring your pressure cooker to high pressure, cook for 1 minute, and then quick release the pressure and continue as described above. Using these instructions, you can have this soup on the table in just under 20 minutes.
- Yields: 4 servings
- Preparation Time: 30 minutes