Thai Curried Butternut Squash Soup - Recipes Blogs

Thai Curried Butternut Squash Soup

We have all been fighting a terrible cold in my family so I decided to make some soup hoping it would help us all feel better. The smells coming from the soup pot while I was sauteing the veggies and spices was incredible! This Thai curried butternut squash soup took less than an hour to […]

We have all been fighting a terrible cold in my family so I decided to make some soup hoping it would help us all feel better. The smells coming from the soup pot while I was sauteing the veggies and spices was incredible! This Thai curried butternut squash soup took less than an hour to make and was so delicious. The soup turned out creamy, flavorful, and very comforting – we all loved it, especially me. I am looking forward to the leftovers for lunch tomorrow.

Heat the coconut oil in a heavy bottomed soup pot or Dutch oven over medium heat. Add the onion and cook, stirring often, for 2 minutes. Add the butternut squash, curry paste, lemongrass, coriander, ginger, cumin, red pepper flakes, and sea salt, to taste. Mix well and continue to cook for about 5-6 minutes, stirring often. Add the minced garlic and cook, stirring constantly, for 1-2 minutes. Add the vegetable broth and bring to a boil. Reduce heat and simmer for 30 minutes, or until the squash is very soft.
Using a blender, work in batches to blend the soup thoroughly (or use an immersion blender if desired). Pour the soup back into the soup pot and add 1/2 cup of the coconut milk and the lime juice. Mix well. Taste and season with sea salt or more curry paste, if desired. Ladle into soup serving bowls then drizzle with a little more coconut milk then top some fresh cilantro and serve with some additional lime wedges on the side. Enjoy.

Thai Curried Butternut Squash Soup   Save Print Prep time 15 mins Cook time 45 mins Total time 1 hour   Author: Pam - For the Love of Cooking Recipe type: Soup Cuisine: Asian Serves: 4-6 Ingredients 2 tbsp coconut oil 1 small sweet yellow onion, diced 3 cups of butternut squash, peeled, seeded, and cut into bite sized pieces 2-3 tbsp Thai red curry paste (more or less per taste) 2 tsp fresh lemongrass, inner stalk minced 2 tsp coriander 1 tsp fresh ginger, minced 1 tsp cumin Pinch of crushed red pepper flakes, to taste Sea salt, to taste 3 large cloves of garlic, minced 4 cups vegetable broth ½ cup coconut milk (full fat) plus more for drizzle 1 tbsp fresh lime juice Fresh cilantro, garnish Lime wedges Instructions Heat the coconut oil in a heavy bottomed soup pot or Dutch oven over medium heat. Add the onion and cook, stirring often, for 2 minutes. Add the butternut squash, curry paste, lemongrass, coriander, ginger, cumin, red pepper flakes, and sea salt, to taste. Mix well and continue to cook for about 5-6 minutes, stirring often. Add the minced garlic and cook, stirring constantly, for 1-2 minutes. Add the vegetable broth and bring to a boil. Reduce heat and simmer for 30 minutes, or until the squash ...
URL: http://www.fortheloveofcooking.net/

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