Thai Butternut Squash Soup
Yum Yum Yum! This butternut squash soup with the twist of red curry was a success, and I love it. Again, I made this for my lunch meal prep for the week. Since I am still partially working from home, I created a lovely presentation for myself as a bonus.
Ingredients
• 2 tbsp olive oil
• 1 medium yellow onion chopped
• 3 cloves of garlic, minced (always throw in a couple extra cloves, you can’t go wrong with more garlic in my opinion.)
• 1 tbsp peeled and minced ginger (I made the mistake of trying to mince my ginger using my garlic press. Bad idea, ginger juice everywhere, no minced ginger to be found.)
• 1.5 Tbsp Thai red curry paste (I topped this up to 2 tbsp as a preference for the flavour.)
• 5 cups low sodium broth (the recipe says chicken but veggie works just fine.)
• 1 (2.5 lb) butternut squash, peeled, seeded and diced into 3/4 inch cubes (let’s face it - they don’t have to be the perfect size, just cut them into cubes.)
• 1 tbsp brown sugar
• 1 cup (full fat) coconut milk, divided
• Salt to taste
• 1 tbsp lime juice
• 1/2 cup chopped honey roasted or unsalted peanuts, for serving*
• Cilantro for serving
*I don’t really like peanuts sprinkled on top of my food, I replaced this with some homemade, spicy croutons.
Instructions
Heat olive oil in large pot over medium heat. Add onion and sauté for 5 minutes. Add garlic and ginger, sauce for an additional minute.
Add Thai red curry paste and sauce 1 minute. Stir in chicken broth while scraping bottom of the pot.
Add squash and sugar, season with salt to taste.
Bring to a boil over medium-high heat, then reduce to medium-low. Cover and simmer, stirring occasionally until squash is very soft, approximately 20 minutes.
Stir in 2/3 cup coconut milk and lime juice.
Purée soup with an immersion blender.
Serve, topping each with additional coconut milk, peanuts (or croutons) cilantro and red pepper flakes (optional.)