heat 2 tablespoons olive oil in a large Dutch oven over medium heat
2
add the butternut squash, carrots and onion and cook 12- 15 minutes
3
season the veggies with salt, pepper, crushed red pepper and garlic powder
4
add in the chopped garlic and ginger and continue to saute the veggies another 6-5 minutes until they begin to brown and become fork tender, reduce the heat to avoid burning the garlic
5
add the lime juice, veggie stock, coconut milk, worcestershire sauce, lemon grass, red curry paste and maple syrup
6
stir and bring to a simmer for about 5 minutes
7
reduce the heat, remove the lemon grass stock and transfer the soup to the Vitamix or blender
8
add the blended soup back to the dutch oven and simmer on low
9
check for seasoning and add salt if needed
10
to serve, top with fresh cilantro and the chopped pistachios
heat 2 tablespoons olive oil in a large Dutch oven over medium heat
2
add the butternut squash, carrots and onion and cook 12- 15 minutes
3
season the veggies with salt, pepper, crushed red pepper and garlic powder
4
add in the chopped garlic and ginger and continue to saute the veggies another 6-5 minutes until they begin to brown and become fork tender, reduce the heat to avoid burning the garlic
5
add the lime juice, veggie stock, coconut milk, worcestershire sauce, lemon grass, red curry paste and maple syrup
6
stir and bring to a simmer for about 5 minutes
7
reduce the heat, remove the lemon grass stock and transfer the soup to the Vitamix or blender
8
add the blended soup back to the dutch oven and simmer on low
9
check for seasoning and add salt if needed
10
to serve, top with fresh cilantro and the chopped pistachios
