This has been my most-requested recipe to put up on the blog, so it’s time for this soup to make an appearance! I always delay posting this because it is so quick to make and I never write the recipe down. But I hear ya and here it is!
Last week, I was a guest speaker at a Whole Foods plant-based meet up, and my topic was how to stock the Asian vegan pantry. I spoke about some ingredients that are great to have on hand to whip up quick weeknight meals, how to prepare some of those dishes and use ingredients like green jackfruit to make “pulled pork” dishes, and how to boil rice noodles so that they’re not gummy. Forty minutes before the meet-up, I started making this soup, and Whole Foods employees were peeking in through the culinary class windows because it smelled awesome! That always makes me happy!
Needless to say, this soup was a hit, and always a great part of a meal whenever I serve it to friends and family (hey, brother, this is for you, too!). This is perfect for this time of year, when it’s a little dreary, cold, and rainy outside, because it’s not just your typical sweet butternut squash soup (although I like that too). This has a kick to it, with the Thai red curry paste and lime leaves. You don’t have to just use butternut squash – I’ve made this with sweet potatoes and it’s great, too. I added in some red lentils for some good ol’ protein. And for that silky, creaminess in the soup, I stir in a can of full-fat coconut milk at the end. Don’t use light coconut milk – it’s too watery.
Enjoy this recipe – I love this with a hunk of crusty bread and salad! 🙂