1 medium butternut squash (approx. 4 cups, cubed)

1 ½ tablespoons avocado oil (or vegetable oil)

1 medium onion, chopped

3 garlic cloves, minced

1–2 tablespoons red curry paste

1 teaspoon curry powder

1 teaspoon soy sauce (use gluten-free if needed)

1 litre (4 cups) vegetable broth

¼ cup coconut milk

Salt and pepper to taste

Coconut milk, chopped cilantro, and sesame seeds for garnish (optional)

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Heat avocado oil in a large pot over medium heat.
Add chopped onion and sauté for about 5 minutes until soft and translucent.
Stir in minced garlic, red curry paste, and curry powder, cooking for 1 minute until fragrant.
Add cubed butternut squash, soy sauce, and vegetable broth. Bring to a gentle boil.
Reduce heat, cover, and simmer for 20–25 minutes until the squash is tender.
Remove from heat and use an immersion blender to puree the soup until smooth (or blend in batches using a regular blender).
Stir in coconut milk and season with salt and pepper to taste.
Reheat gently for a few minutes without boiling after adding coconut milk.
Ladle into bowls and garnish with a drizzle of coconut milk, cilantro, and sesame seeds if desired.

Adjust the spice level by adding more or less red curry paste.

For extra creaminess, increase coconut milk to ½ cup.

Substitute coconut milk with cashew cream or regular cream if preferred.

To make it oil-free, sauté vegetables in broth instead of oil.

The soup freezes well for up to 3 months; thaw overnight before reheating.