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

  1. 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.

  2. Add Thai red curry paste and sauce 1 minute. Stir in chicken broth while scraping bottom of the pot.

  3. Add squash and sugar, season with salt to taste.

  4. 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.

  5. Stir in 2/3 cup coconut milk and lime juice.

  6. Purée soup with an immersion blender.

  7. Serve, topping each with additional coconut milk, peanuts (or croutons) cilantro and red pepper flakes (optional.)

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Cauliflower Sausage Kale Soup