A creamy and flavorful soup with a Thai twist, perfect for cozy evenings.
Heat some oil in a large soup pot over medium heat.
Use a neutral oil like vegetable or coconut oil for a subtle flavor.
Add the carrots, celery, and ginger to the pot and sauté until fragrant.
Cut the vegetables into similar sizes for even cooking.
Stir in the red curry paste and cook for another minute.
Cooking the curry paste enhances its flavor.
Add the butternut squash and chicken broth. Bring to a boil, then reduce heat and simmer until the squash is tender.
Ensure the squash is fully submerged in the broth for even cooking.
Blend the soup until smooth using an immersion blender.
For a chunkier texture, blend only half of the soup.
Stir in the coconut milk and adjust seasoning with salt and pepper.
Warm the coconut milk slightly before adding to prevent curdling.
Serve the soup hot, garnished with cilantro, toasted coconut flakes, and a squeeze of lime.
Serve with a side of crusty bread for a complete meal.
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