Thai Curried Butternut Squash Soup PT40M https://img1.recipesrun.com/201907/2019/0916/67/d/803125/300x200x90.jpg Light and creamy, vegan butternut squash soup recipe. This simple butternut bisque is seasoned with Thai red curry paste and swirled with coconut milk. Recipe yields about 6 cups (48 ounces) soup. The soup is really creamy yet very light since it’s almost all butternut with just a swirl of coconut milk on top.This soup isn’t so spicy that it won’t pair well with other foods. 6 servings Ingredients: 1/2 cup Handful fresh cilantro leaves 1/2 cup Unsweetened coconut flakes 1/2 cup Full fat coconut milk 4 cups Vegetable broth 1 tbsp. Fresh lime juice 1/4 tsp. Red pepper flakes 1/4 tsp. Sea salt 1 tsp. Ground cumin 2 tsp. Ground coriander 2 tbsp. Thai red curry paste 4 cloves Garlic 1 Medium yellow onion 2 pounds Butternut 2 tbsp. Olive oil