Thai Coconut Butternut Squash Soup
Equipment
- Large pot
- Immersion blender
- Cutting board
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 carrots, peeled and sliced
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Thai red curry paste
- 3 cups vegetable broth
- 1 can (14 ounces) coconut milk
- 1 tablespoon lime juice
- ½ teaspoon salt
- Fresh cilantro, for garnish
Instructions
- Heat a large pot over medium heat and add the onion, garlic, and ginger. Cook until the onion softens.
- Stir in the Thai red curry paste and cook for one minute until fragrant.
- Add the butternut squash cubes and sliced carrots. Pour in the vegetable broth and bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes until the squash and carrots are tender.
- Remove from heat. Use an immersion blender to puree the soup until smooth.
- Return the pot to low heat. Stir in the coconut milk, lime juice, and salt. Heat through without boiling.
- Ladle into bowls and top with fresh cilantro.
Notes
If the soup thickens after blending, add a splash more broth to reach your preferred consistency. The curry paste already carries heat, so taste before adding extra spice. Leftovers keep well in the fridge for three days and reheat gently on the stove.
Course: Soup
Cuisine: Thai
Equipment: Large pot, Immersion blender, Cutting board
Cuisine: Thai
Equipment: Large pot, Immersion blender, Cutting board