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Butternut squash curry soup by one’s savoury, sweet, spicy, tangy, and absolute…

Butternut squash curry soup by vegamelon 🍂 This one’s savoury, sweet, spicy, tangy, and absolutely delicious! You can enjoy this with toasted bread, too! Get the recipe:
Butternut squash curry soup (serves 3-4)
-1 tablespoon neutral oil, or 1/4 cup water
-1 large onion, diced (200g)
-3 cloves garlic, minced
-1 tablespoon ginger root, minced
-3 tablespoons red curry paste (60g)
-½ teaspoon ground cinnamon
-1 teaspoon ground sage
-1 teaspoon dried thyme
-½ teaspoon paprika
-½ teaspoon cayenne, or to taste
-1 medium butternut squash, peeled and sliced into cubes (~ 640g / 4 cups)
-1 cup water (240g)
-1 ½ cups cooked white beans (~ 250g or one 14-oz can, drained)
-2 tablespoons sriracha / sweet chili sauce (30g)
-1 cup full-fat coconut milk (200g)
-to taste: salt, pepper, lemon juice
In a large pot, heat the oil over medium-high heat and add the onion. Saute for 5 minutes. Add garlic, ginger, curry paste, and spices to the pot. Once fragrant, add in butternut squash and water. Bring to a boil, then reduce the heat to low and cover the pot. Simmer for 15-20 minutes, or until squash is tender.
Transfer everything in the pot to a blender, along with the beans, sriracha, and coconut milk. Blend until smooth and creamy. Taste and season with salt, pepper, lemon juice, plus more spices as desired. Blend again until the flavors have been incorporated, then serve warm.
​Tag a friend in the comments who’d totally love this recipe! 💚

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