Serves: 4 | Time: 1 hour
This soup comes together really nicely on a weeknight in the moments when you’re not sure what else to make for supper! Sometimes if I’m really in a pinch and left without a can of curry paste in the pantry I’ll even omit it and it still makes for a nourishing meal. As long as you have a can of coconut milk on hand you can use whatever vegetables and protein you’d like. I used tofu, but if you use a protein that needs to be cooked, you can cook it in coconut oil in the stock pot before adding the onions, garlic, and curry paste.
INGREDIENTS
- 3 cups butternut squash, cubed
- 1 lb potatoes, cut into 1-2 inch chunks
- 1 or 2 large carrots, quartered and cut into 1 inch chunks
- 2 cloves garlic, minced
- 1 large onion, diced
- 2 tablespoons (or more to taste) red curry paste
- 4 cups vegetable broth
- 1 lb tofu
- 1 can full-fat coconut milk
- Tamari or soy sauce to taste
- Optional (and delicious) additions:
- 6 oz spinach or kale
- 1/2 lb mushrooms, quartered
- A splash of fish sauce
- Cilantro, Thai basil, and microgreens to garnish
- Lime wedges
DIRECTIONS
- Steam the butternut squash and potatoes for a few minutes until they begin to soften. Add carrots and continue to steam until all veggies are tender.
- While the veggies are steaming, in a stock pot or Dutch oven, sauté onions (and mushrooms, if using them) until they start to soften. Add garlic and curry paste and cook for an additional 2-3 minutes or so, stirring to coat with the curry paste.
- Add the broth and steamed veggies. Add the spinach or kale, if using, and simmer until the greens begin to wilt. Turn off the heat and add the coconut milk and tamari to taste. Add a splash of fish sauce if not making a vegan version.
- Garnish with lime wedges and aromatic herbs. Enjoy with rice, vermicelli noodles, or slurp it on its own.