Ingredients
2tbspcoconut oilor olive oil
2 lbsbutternut squashor kabocha squash, peeled, seeded, and cut into small ½-inch pieces, about 3 cups
1medium yellow onionchopped
4garlic clovespressed or chopped
3tbspThai red curry paste
2tspground coriander
1tspground cumin
¼tspsea salt
⅛tspred pepper flakes
1tbspfresh lime juice
32ozvegetable broth4 cups
½cupfull fat coconut milkfor drizzling on top
½cupunsweetened coconut flakeslarge
handfulfresh cilantro leaveschopped
Preparation
Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Once the oil is shimmering, add squash, onion, garlic, curry paste, coriander, cumin, salt and red pepper flakes to skillet. Stir to combine.
Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes.
Add the broth, bring the mixture to a boil, then reduce heat and simmer until squash is soft, for 15 to 20 minutes.
Toast the coconut flakes in a medium skillet over medium-low heat, stirring frequently, until fragrant and golden on the edges.
Transfer coconut flakes to a bowl to cool.
Remove the soup from heat and let it cool slightly.
Working in batches, transfer the soup to a blender.
Purée the mixture until smooth.
Transfer puréed soup to a serving bowl and repeat with remaining batches.
Stir the lime juice into the blended soup, then taste and season with additional salt if necessary.
Ladle soup into individual bowls.
Use a spoon to drizzle coconut milk over each bowl, then lightly swirl the spoon through the topmost layer.
Top the soup with toasted coconut flakes and a sprinkle of chopped fresh cilantro.
Serve warm, and enjoy!
