Fragrant Thai Butternut Squash Soup
Ingredients
- 2 tablespoons olive or coconut oil
- 4 cups chopped butternut squash (about 2 medium squashes)
- 1 medium onion, chopped
- 4 garlic cloves, chopped
- 3-4 tablespoons Thai red curry paste (depending on spice preference)
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 4 cups vegetable stock
- 1 can coconut milk
- juice of 1 lime
- salt
- fresh coriander and chilli to garnish
Optional additions
- cooked noodles
- edamame beans
Preparation
Put the olive oil in a large pan and add the onion. Cook for five minutes till softened.
Add the butternut squash and cook for another five minutes.
Add the garlic, curry paste, coriander, and cumin. Cook for 2 to 3 minutes stirring continuously till well combined.
Add the vegetable stock, bring to a simmer, and let it cook for 20 to 30 minutes or until the squash is completely soft.
Add the coconut milk. Take off the heat and using a stick blender, blend until smooth.
Add the lime juice and taste for seasoning. Season with a little salt if needed.
Tips
Garnish with fresh coriander and chilli for added flavor.
For kids or variations, add cooked noodles and edamame beans before serving.
