Recipe: Thai Butternut Squash Soup

The perfect recipe for a cold and gloomy day, this Thai Butternut Squash Soup will clear away your chilly-day blues. To kick up the spice, feel free to add more curry to-taste!

Makes	Prep Time	Cook Time
7 cups	10 Minutes	16 Minutes

Ingredients:

• 1 tablespoon olive oil

• 1 tablespoon unsalted butter

• 1 medium (10 ounces) brown onion, chopped

• 1 garlic clove, peeled & finely chopped

• 1 tablespoon fresh ginger, grated

• 1 1/2 tablespoons Thai red curry paste

• 1 14oz can unsweetened coconut milk

• 1 cup vegetable stock

• 3 lbs butternut squash, peeled & cut into small chunks

• 1/2 teaspoon salt

• 1/4 teaspoon ground black pepper

• Fresh parsley, chopped, for garnish

Instructions:

1. In a heavy soup pan or Dutch oven, add the olive oil and butter over medium heat.

2. Add the onion to the pan and cook, stirring occasionally until softened, about 5 minutes.

3. Add the garlic & ginger, stir and cook for 1 minute.

4. Stir in the red curry paste, coconut milk, vegetable stock, butternut squash, salt & pepper.

5. Bring to a simmer, cover and cook for 10 minutes until the squash is tender.

6. Use an immersion blender and blend until smooth or add the soup to a blender and blend in batches. Taste for seasoning and add if needed.

7. Serve immediately garnished with parsley.

Notes:

This recipe can also be made in a slow cooker! Sauté the onions, garlic & ginger. Transfer to a slow cooker along with all the other ingredients, mix well, cover & cook on high for 2-3 hours of low for 4-6 hours.