This sunny soup is especially suited for blustery fall and winter days, but it will delight your tastebuds any time of year.
Thai Butternut Squash Soup
Ingredients:
2 T oil1 large sweet onion, chopped
1/2 c. red bell pepper, chopped
3 cloves garlic, minced
1 T fresh ginger, minced
1 1/2 T Thai red curry paste
5 c. low-sodium chicken broth (or vegetable broth for a vegan version)
1 medium butternut squash (about 2 1/2 lbs./5 cups) cut into cubes
1 T brown sugar
Salt to taste
1/2 c. coconut milk, divided
1 T fresh lime juice
1/2 c. chopped peanuts
1/4 c. chopped fresh cilantro
3 cloves garlic, minced
1 T fresh ginger, minced
1 1/2 T Thai red curry paste
5 c. low-sodium chicken broth (or vegetable broth for a vegan version)
1 medium butternut squash (about 2 1/2 lbs./5 cups) cut into cubes
1 T brown sugar
Salt to taste
1/2 c. coconut milk, divided
1 T fresh lime juice
1/2 c. chopped peanuts
1/4 c. chopped fresh cilantro
thinly sliced hot pepper to taste
Instructions:
- Sauté onions and peppers in oil until soft, about five minutes, then add garlic and ginger. Cook for one minute, making sure not to burn the garlic.
- Add the curry paste, stirring constantly until fragrant. Add brown sugar.
- Stir in the chicken broth while scrapping the bottom of pan.
- Add butternut squash. Stir and season with salt to taste.
- Bring to a boil over medium-high heat. Reduce heat, cover and simmer, stirring occasionally, until butternut squash is cooked through, about 15-20 minutes.
- Remove from heat and immediately stir in 2/3 cup coconut milk and lime juice. Let cool slightly.
- Puree soup using a blender or an immersion blender. Adjust seasoning as needed.
- Garnish each bowl with a drizzle of coconut milk, peanuts, cilantro and hot pepper slices.
What Kind of Curry Paste Should I Use?
I prefer to use Maesri because of its authentic ingredients. You can find it at Asian markets in these small cans.
