A flavorful curry soup with aromatic spices and creamy coconut milk.

Scale

4 cups vegetable broth

1 cup coconut milk

2 cups butternut squash, diced

3 tablespoons red curry paste

1 tablespoon ginger, minced

2 cloves garlic, minced

2 tablespoons lime juice

Salt to taste

Heat oil in a pot and saute ginger and garlic.

Add red curry paste and cook for 1 minute.

Pour in vegetable broth and coconut milk, bring to a simmer.

Add butternut squash and cook until tender, about 20 minutes.

Adjust seasoning with lime juice and salt.

For added texture, blend part of the soup.

Garnish with cilantro or mint for extra flavor.

Keywords: curry soup, coconut curry soup, vegan curry soup