Thai Curry Butternut Squash Soup
User Reviews
5.0
15 reviews
Excellent
Thai Curry Butternut Squash Soup
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 2 tbsp coconut oil
- 1 small sweet yellow onion diced
- 3 cups of butternut squash peeled, seeded, and cut into bite-sized pieces
- 2-3 tbsp Thai red curry paste more or less per taste
- 2 tsp fresh lemongrass inner stalk minced
- 2 tsp Coriander
- 1 tsp fresh ginger minced
- 1 tsp cumin
- Pinch of Crushed Red Pepper Flakes to taste
- sea salt to taste
- 3 large cloves of garlic minced
- 4 cups vegetable broth
- ½ cup coconut milk full fat plus more for drizzle
- 1 tbsp fresh lime juice
- fresh cilantro garnish
- Lime wedges
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Instructions
- Heat the coconut oil in a heavy-bottomed soup pot or Dutch oven over medium heat.
- Add the onion and cook, stirring often, for 2 minutes.
- Add the butternut squash, curry paste, lemongrass, coriander, ginger, cumin, red pepper flakes, and sea salt, to taste.
- Mix well and continue to cook for about 5-6 minutes, stirring often.
- Add the minced garlic and cook, stirring constantly, for 1-2 minutes.
- Add the vegetable broth and bring to a boil.
- Reduce heat and simmer for 30 minutes, or until the squash is very soft.
- Using a blender, work in batches to blend the soup thoroughly (or use an immersion blender if desired).
- Pour the soup back into the soup pot and add 1/2 cup of coconut milk and lime juice. Mix well.
- Taste and season with sea salt or more curry paste, if desired.
- Ladle into soup serving bowls then drizzle with a little more coconut milk then top some fresh cilantro and serve with some additional lime wedges on the side. Enjoy.
- Serve with additional lime wedges. Enjoy.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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