Thai Butternut Squash Soup | leslie-woodward

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Thai Butternut Squash Soup

September 13, 2013

  • 1 tbsp Coconut Oil

  • 1 Yellow Onion, chopped

  • 4 Green Onions, chopped

  • 3 inches Ginger, peeled and grated

  • 3 cloves Garlic, minced

  • 3 tbsp Red Curry Paste

  • 1 can Organic Coconut Milk

  • 4 cups low-sodium Organic Vegetable Broth

  • 1 Butternut Squash, seeded, peeled, and cut into 1 inch chunks

  • Lime Juice

  • Sriracha (optional)

 

   Heat oil in a large pot over medium heat. Add onion and saute for about 5 minutes. Add ginger and garlic and cook for 1 minute. Stir in curry paste and cook another minute. Pour in coconut milk and vegetable broth. Stir well. Add squash, bring to a boil, and then lower to a simmer. Cover and cook for 15-20 minutes or until squash is tender and can be pierced with a fork. Puree soup with an immersion blender or in a normal blender until smooth. Pour into individual bowls and then add lime juice and sriracha if you like it extra spicy! 

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