Butternut Cannellini Thai Soup
Ingredients
- 2 Tbsp olive oil
- 1 yellow onion
- 4 cloves garlic
- 1 Tbsp minced ginger
- 4 Tbsp Thai red curry paste
- 8 cups (1.9 L) vegetable broth
- 6 cups (1.4 L) butternut squash (cut into cubes)
- 5 cups (1.2 L) Cannelini beans
- 1 cup (2.4 dl) coconut milk
- Juice from 2 limes
Topping
- Chili oil
- Basil or cilantro
- Red pepper flakes
Preparation
Heat olive oil in a large pot over medium heat. Sauté onion for 5 minutes, then add garlic and ginger, and sauté for 1 more minute.
Stir in Thai red curry paste and sauté for an additional minute.
Add all remaining ingredients, except for the lime juice.
Let it simmer for 15 minutes.
Use an immersion blender to puree the soup.
Finish by adding lime juice.
Serve the soup warm, garnished with chili oil, fresh herbs, and red pepper flakes.
