3 cups Assorted Fall Squash, cut into cubes (Acorn Squash and Butternut Squash work well)
2 tablespoons Coconut Oil
1/2 White Onion, cut into small dice
3 Cloves Garlic, minced
1 tablespoon fresh Ginger, grated
1/2 Thai Chili, seeded, minced
1 tablespoon Cilantro, roughly chopped, plus more for garnish
1 teaspoon Cumin
1/2 teaspoon ground Cardamom
3 tablespoons Thai Curry Paste
3 cups Vegetable Broth, low Sodium
1 cup Light Coconut Milk
Juice from fresh Lime, Garnish
Sriracha, for garnish
In a heavy pot, heat coconut oil over medium heat. Add onions, sauté for 5-7 minutes until softened. Add garlic, ginger, chili, cilantro, cumin, cardamom, and curry paste to the pot. Sauté for another 2-3 minutes to release the flavors of the spices. Add the squash and vegetable broth. Bring to a boil, and reduce heat to a simmer. Simmer for 10-12 minutes until squash is fork tender. Stir in the coconut milk and simmer for 1-2 more minutes. Remove from heat. Using an immersion blender, blend until completely smooth. If using a regular blender, blend the soup in batches until all of it is smooth. Garnish the soup with fresh lime juice, cilantro, and Sriracha sauce.
Photographed by Alli Shepherd.