This vegan coconut curry winter squash soup is richly flavored with alliums, ginger, and Thai chilies, along with Thai curry paste, fresh herbs, and toasted winter squash seeds. It's simple too – it cooks up in one pot and comes together in about 30 minutes!
I found a single Thai Bird's Eye chili lent some heat while still being mild enough that my youngest daughter would eat it. If you like things spicy or are feeding adventurous folks, go with 2 chilies. As always, use gloves when working with spicy chiles.
To serve, ladle soup into bowls, drizzle with reserved coconut milk, and garnish with cilantro, basil, green onions, toasted squash seeds, and sliced chilies. Finish with a squeeze of lime.