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5 vegetarian-friendly Thanksgiving recipes

By: Enrique Gili on Nov. 20, 2010, 11:50 a.m.
Red Curry Squash Soup

Photo: Enrique Gili

5 of 7

Red Curry Squash Soup

East meets West in this silky soup with a fiery finish.

Red Curry Squash Soup


  • 1 large butternut squash, stemmed, seeded and cut into small chunks
  • 2 yams, rough cut
  • 1 large onion, sliced
  • 1 tablespoons vegetable oil
  • 2.5 ounces red curry paste
  • 2 ounces mushroom broth powder
  • 2 13.5-ounce cans unsweetened coconut milk
  • 1 quart of water
  • 2 tablespoons unsweetened butter
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 clove (or a 1-inch nub) ginger, chopped fine
  • 2 tablespoons chives, garnish (optional)

Time estimates

Prep time: 1 hour

Total time: 2 hours


  1. In a large cooking pot, sauté onions and ginger over medium heat until soft, about 5 minutes.
  2. Add curry paste and coconut milk. Stir until aromatic, about 2 minutes.
  3. Add the water, butter, broth, salt, squash and yams. Bring to a boil. Reduce heat. Stirring occasionally cook on low heat until vegetables are tender, about 40 minutes.
  4. Remove pot from heat. Puree contents in a blender in batches. Place puree in a second large pot.
  5. Simmer until ready to serve. Refrigerate up to three days.

Yield: Feeds 8 to 10