Ingredients

1 (13.5-oz.) can full-fat unsweetened coconut milk

4 c. low-sodium vegetable stock

1 (2-lb.) butternut squash, peeled, seeded, roughly chopped

2 large carrots, peeled, roughly chopped

2 shallots, peeled, roughly chopped

4 cloves garlic

1 (2") piece ginger, peeled, minced or grated

1 tbsp. red curry paste

Kosher salt

Zest and juice of 1 lime

Chopped fresh cilantro, for serving

Preparation

Step 1Reserve 2 tablespoons coconut milk for drizzling; set aside. Step 2In a 4- to 6-quart slow cooker, combine remaining coconut milk, stock, squash, carrots, shallots, garlic, ginger, curry paste, and 1 tablespoon salt.Step 3Cook on high for 4 hours or low for 6 hours, until vegetables are very tender.Step 4Add lime zest and juice. Using an immersion blender, blend soup until very smooth. (Alternatively, ladle soup into a standard blender and blend until smooth, working in batches if necessary.)Step 5Ladle soup into bowls. Drizzle with reserved coconut milk. Top with cilantro.

The flavor profile is borrowed from a traditional Thai curry. The squash is simmered with aromatics like garlic, ginger, red curry paste, and lime. Red curry paste can be found in a jar or can at most grocery stores and online. It’s a concentrated blend of chiles, garlic, lime, and other spices that packs a punch. You don’t need a ton in this recipe, but the good news is that curry paste keeps for a very long time in the refrigerator. Coconut milk is what gives this soup creaminess without the use of dairy. You’re looking for canned unsweetened full-fat coconut milk, which can be found in most grocery stores. Chopped cilantro is a great garnish that gives the soup a fresh hit at the end. But here are some other fun garnishes you could experiment with that would be equally delicious: • Toasted coconut chips• Toasted sesame seeds• Fried shallots• Additional coconut milk • Chili oil You can refrigerate the vegan butternut squash soup for up to 1 week, or freeze for up to 3 months. Did you make this soup? How did it go?