|Thai Curry Butternut Squash Soup|
Thai Curry Butternut Squash Soup
2 Tbsp. vegetable oil
1 medium butternut squash, cubed (you of course may cheat and buy pre-cubed butternut squash which will greatly cut down on the labor of the soup)
1 onion, diced
4 cloves garlic, diced
1 Tbsp. Thai red curry paste (you can go more or less depending on your spice level, but this is very spicy)
1 (15 oz.) can coconut milk
3 cups vegetable broth
1 tsp. grated fresh ginger
1/2 lime, juiced
Cilantro, for garnish
Place a large pot over medium-low heat.
Add vegetable oil.
Add onion and garlic and cook until translucent, about 4 minutes.
Add curry and ginger. Stir until well-incorporated.
Raise the temperature to medium. Add vegetable stock and squash. Cover and cook until squash is soft, about 20 minutes.
Take the pot off of heat.
Either use an immersion blender or carefully put into a blender and blend until a puree.
Add coconut milk, lime, salt, and pepper (to taste). Stir. Heat for another 5-10 minutes, until soup is hot.
Garnish with fresh cilantro.
Recipe adapted from How Sweet It Is