Categorized:
- Healthy
- Sides & Sauces
- Soups
Tagged:
- butternut squash
- chicken broth
- cilantro
- coconut milk
- curry paste
- garlic
- ginger
- limes
- olive oil
- onions
- peanuts
Thai Butternut Squash Soup
Ingredients
- 2 Tbsp olive oil
- 1 medium yellow onion, chopped (1 1/2 cups)
- 3 cloves garlic, minced (1 Tbsp)
- 1 Tbsp peeled and minced ginger
- 1 1/2 Tbsp Thai red curry paste
- 5 cups low-sodium chicken broth
- 1 (2 1/2 lb) butternut squash, peeled, seeded and diced into 3/4-inch cubes
- 1 Tbsp brown sugar
- Salt
- 1 cup (full fat) coconut milk, divided
- 1 Tbsp fresh lime juice
- 1/2 cup chopped honey roasted or unsalted peanuts, for serving
- 1/4 cup chopped fresh cilantro, for serving
- Red pepper flakes, for serving (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and saute 5 minutes then add garlic and ginger and saute 1 minute.
- Add Thai red curry paste and saute 1 more minute. Stir in chicken broth, while scrapping bottom of pan.
- Add squash and sugar and season with salt to taste.
- Bring to a boil over medium-high heat then reduce heat to medium-low, cover and simmer, stirring occasionally until squash is very soft, about 15 - 20 minutes.
- Stir in 2/3 cup coconut milk and lime juice. Puree soup with an immersion blender*. Season with more salt as needed.
- Serve warm topping each serving with additional coconut milk, peanuts, cilantro and red pepper flakes.
Notes
- This can also be pureed in batches in a blender, filling it no more than half full and covering blender with lid and removing lids center insert and covering with a folded kitchen towel.
- Recipe source: adapted from Family Circle and Cooking Light
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