Butternut Squash Thai Soup
Ingredients
- 2 tbsp coconut oil
- 1 medium-sized butternut, peeled, seeded, and cut into small ½-inch pieces (about 3 cups)
- 1 medium yellow onion, chopped
- 4 garlic cloves, pressed or chopped
- 2-3 tbsp Thai red curry paste (I used Thai Kitchen)
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric
- ¼ tsp sea salt
- 1 tbsp fresh lime juice
- 4 cups vegetable broth
- Pepper to taste
- Handful fresh cilantro leaves, chopped
- ¼ tsp red pepper flakes
- ½ cup full fat coconut milk for drizzling on top
Instructions
- Heat oil in a large pot over medium heat. Once the oil is hot, add squash, onion, garlic to skillet. Stir occasionally and fry until well browned approximately 5-10 minutes.
- Deglaze the pot with a small portion of your broth scraping the bottom with a wooden spoon then add your curry paste, turmeric, coriander, cumin and salt. Pour the remainder of your broth and bring the mixture to a boil, then reduce heat and simmer until squash is soft about 15 to 20 minutes.
- Remove the soup from heat and let it cool about 15 minutes. Working in batches, transfer the contents to a blender, ensuring not to overfill your blender. Transfer puréed soup to a serving bowl.
- Stir the lime juice and season with salt to taste. Drizzle coconut milk over each bowl to garnish and top the soup with fresh cilantro and the chili flakes.