[cooked-sharing]
heat 2 tablespoons olive oil in a large Dutch oven over medium heat
add the butternut squash, carrots and onion and cook 12- 15 minutes
season the veggies with salt, pepper, crushed red pepper and garlic powder
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
add the lime juice, veggie stock, coconut milk, worcestershire sauce, lemon grass, red curry paste and maple syrup
stir and bring to a simmer for about 5 minutes
reduce the heat, remove the lemon grass stock and transfer the soup to the Vitamix or blender
add the blended soup back to the dutch oven and simmer on low
check for seasoning and add salt if needed
to serve, top with fresh cilantro and the chopped pistachios
Ingredients
Directions
heat 2 tablespoons olive oil in a large Dutch oven over medium heat
add the butternut squash, carrots and onion and cook 12- 15 minutes
season the veggies with salt, pepper, crushed red pepper and garlic powder
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
add the lime juice, veggie stock, coconut milk, worcestershire sauce, lemon grass, red curry paste and maple syrup
stir and bring to a simmer for about 5 minutes
reduce the heat, remove the lemon grass stock and transfer the soup to the Vitamix or blender
add the blended soup back to the dutch oven and simmer on low
check for seasoning and add salt if needed
to serve, top with fresh cilantro and the chopped pistachios