Vegan Butternut Squash Soup
Thai spices and creamy coconut milk distinguish this version from traditional butternut squash soup. Curry paste is a convenient way to add complex flavor, but if you want to make sure this soup is vegan or if you are allergic to shellfish, check the ingredient list carefully--some brands contain shellfish.
To make ahead: Refrigerate soup for up to 4 days. Reheat before serving.
3 fat, 1/2 starch, 1/2 vegetable