
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:
In a heavy soup pan or Dutch oven, add the olive oil and butter over medium heat.
Add the onion to the pan and cook, stirring occasionally until softened, about 5 minutes.
Add the garlic & ginger, stir and cook for 1 minute.
Stir in the red curry paste, coconut milk, vegetable stock, butternut squash, salt & pepper.
Bring to a simmer, cover and cook for 10 minutes until the squash is tender.
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.
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.
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