25-Minute Vegan Thai Butternut Squash Soup

Creamy, dairy-free, and spicy vegan Thai butternut squash soup made with fresh ginger, red curry paste and coconut milk. Ready in 25 minutes!

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Heat olive oil over medium-high heat. Sauté onions and garlic for 3 min. Add ginger and curry. Sauté for 30 seconds, stirring constantly. Add remaining ingredients. Bring to a boil.

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Reduce heat, cover, and simmer for 15-20 min. Remove from heat and puree with an immersion blender until smooth.

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Swipe up for full recipe!

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25-Minute Vegan Thai Butternut Squash Soup

asassyspoon.com

Creamy, dairy-free, and spicy vegan Thai butternut squash soup made with fresh ginger, red curry paste and coconut milk. Ready in 25 minutes!

Heat olive oil over medium-high heat. Sauté onions and garlic for 3 min. Add ginger and curry. Sauté for 30 seconds, stirring constantly. Add remaining ingredients. Bring to a boil.

Start the soup

1

Reduce heat, cover, and simmer for 15-20 min. Remove from heat and puree with an immersion blender until smooth.

Blend up the soup

2

Swipe up for full recipe!

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