Ingredients
Directions
Line a large pot with a thin layer of vegetable broth.
Add the onions, garlic, ginger root, and red pepper flakes and sauté until translucent.
Add the butternut squash and remaining vegetable broth.
Cover and bring to a boil. Reduce heat to low and simmer until the butternut is fork-tender.
Transfer to a blender, add the coconut milk and red curry paste and blend until smooth.
Taste and adjust seasonings, adding more red curry paste, if desired.
Divide equally among 2 bowls.
Garnish with crushed peanuts and cilantro, if desired, and squeeze with fresh lime juice.
Chef's Notes
Substitutions
If you can’t find Thai red curry paste, use 1–2 jalapeños, seeded and chopped, and sauté them with the onions and garlic.
Serving Suggestions
Complete the meal by serving with cooked grains or adding chickpeas or organic tofu, with a side of beautiful leafy greens.
Ingredients
Directions
Line a large pot with a thin layer of vegetable broth.
Add the onions, garlic, ginger root, and red pepper flakes and sauté until translucent.
Add the butternut squash and remaining vegetable broth.
Cover and bring to a boil. Reduce heat to low and simmer until the butternut is fork-tender.
Transfer to a blender, add the coconut milk and red curry paste and blend until smooth.
Taste and adjust seasonings, adding more red curry paste, if desired.
Divide equally among 2 bowls.
Garnish with crushed peanuts and cilantro, if desired, and squeeze with fresh lime juice.
