Vegan Curry Butternut Squash Soup
IT’S NEW RECIPE VIDEO TIME!!! Checkout the video above but in the meantime I need to discuss a very serious issue plaguing greedy people all over the world. Have you heard of the meat sweats? If you haven’t don‘t worry I hadn’t heard about them until this year. The most scientific definition I could come up with is the grossly uncomfortable condition you encounter after eating large portions of meat. I think it happens during the digestive process but apparently your body starts to warm up while trying to breakdown the piles of meat you just overhauled causing you to sweat profusely. This can’t be good people!
For most of my life I have been pretty light meat eater, leaning heavier on fish and chicken. As a matter of fact I was pescetarian for three year eating only fish and vegetables. It wasn’t until I moved to Minneapolis land of the meat raffles (I’ll have to explain this mid-western phenomenon on a later blog post) that I started consuming beef and pork again.
All that to say I feel like I have been OD’ing on meat lately and I can feel it. It is not bueno waking up in the middle of the night in a pile of sweat thinking you internal organs are set on broiler mode. All I know is I need to clean up shop. Jesus be a lemonade cleanse.
So this week I decided I would incorporate more vegan and vegetarian recipes into the fold. This Vegan Curry Butternut Squash is one of my favorites so far. I absolutely love butternut squash; soups, salads, roasted, grilled #YouNameIt. It has a nutty sweet flavor that goes well with warm spices.
So for this recipe I decided to deck out my soup with some traditional thai flavors from the red curry paste, coconut milk and turmeric which all pack a punch but compliment each other perfectly. The soup comes together in less than 45 minutes but from the flavor you would think that its been simmering all day. Give this new fall favorite a try and tell me what you think.
*** I love to see your creations. If you try this recipe don’t forget to take a photo and tag @meikoandthedish or use #TeamGreedy, #MeikoAndTheDish.
- 1 tablespoon coconut oil
- 1 medium white onion chopped
- 3 cloves of garlic chopped
- 1/4 teaspoon turmeric
- 1/2 teaspoon ground coriander
- 2 tablespoons red curry paste
- 2 lb butternut squash 5 1/2 cups peeled and chopped
- 2 cups vegetable broth
- 1 14 oz. can whole coconut milk
- 1 teaspoon cinnamon
- 5 teaspoons raw turbinado sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 2 tablespoons fresh lime juice
- Spiced Pumpkin Seeds
- 1/2 cup pumpkin seeds
- 1/2 teaspoon maple syrup
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon ground coriander
- 1/4 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 1/4 c cup green onion
- Heat coconut oil in a large heavy pot or Dutch oven over medium heat. Once dissolved add in onion, garlic, turmeric, coriander, curry paste and cook for 5 minutes. Add in butternut squash, vegetable broth and coconut milk and bring the mixture to a boil.
- Reduce heat to a light simmer and add in cinnamon, sugar, black pepper, salt and lime juice and let cook for approximately 15 to 20 minutes or until squash is soft.
- While the soup simmers make the spiced pumpkin seeds by mixing seeds, maple syrup, red pepper flakes, coriander, cinnamon and kosher salt in a small bowl. Once seeds are well-coated fold in green onion and set aside.
- When the squash is soft transfer the mixture to a blender and blend until smooth. Blend in batches if necessary but don’t fill the mixture to the top to avoid an excessively hot eruption. Once blended, spoon soup into a large bowl, top with spiced pumpkin seeds and sprinkle atop extra lime juice (optional). Serve warm.
*Nutrition information is a rough estimate.
**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.