Thai Curry Butternut Squash Soup
Servings 4 - 6
Equipment
- Large Dutch Oven or Heavy-Bottomed Soup Pot
- Blender or Immersion Blender
Ingredients
- 2 tbsp coconut oil
- 1 small 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
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 cooking for about 5-6 minutes, stirring often.
- Add the minced garlic and cook, stirring constantly, for 1-2 minutes.
- Add the broth and bring to a boil. Reduce the 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 ½ cup of coconut milk and lime juice. Mix well. Taste and season with sea salt or more curry paste, if desired.
- Ladle the soup into serving bowls, then drizzle with a little more coconut milk.
- Top with some fresh cilantro and serve with some additional lime wedges on the side. Serve and enjoy.