Recipe: Perfect Thai Butternut Squash Soup

by

Thai Butternut Squash Soup.

You can have Thai Butternut Squash Soup using 14 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Thai Butternut Squash Soup

  1. Prepare 2 Tbsp of olive oil.
  2. Prepare 1 of medium yellow onion, chopped (1 1/2 cups).
  3. It’s 3 cloves of garlic, minced (1 Tbsp).
  4. It’s 1 Tbsp of peeled and minced ginger.
  5. It’s 1 1/2 Tbsp of Thai red curry paste.
  6. Prepare 5 cups of low-sodium chicken broth.
  7. You need 1 (2 1/2 lb) of butternut squash, peeled, seeded and diced into 3/4-inch cubes.
  8. It’s 1 Tbsp of brown sugar.
  9. You need of Salt.
  10. You need 1 cup of (full fat) coconut milk, divided.
  11. You need 1 Tbsp of fresh lime juice.
  12. It’s 1/2 cup of chopped honey roasted or unsalted peanuts, for serving.
  13. Prepare 1/4 cup of chopped fresh cilantro, for serving.
  14. You need of Red pepper flakes, for serving (optional).

Thai Butternut Squash Soup instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and saute 5 minutes then add garlic and ginger and saute 1 minute. Add Thai red curry paste and saute 1 more minute..
  2. Stir in chicken broth, while scrapping bottom of pan. Add squash and sugar and season with salt to taste. Bring to a boil over medium-high heat then reduce heat to medium-low, cover and simmer, stirring occasionally until squash is very soft, about 15 – 20 minutes..
  3. Stir in 2/3 cup coconut milk and lime juice. Puree soup with an immersion blender (or in batches in a blender, filling it no more than half full and covering blender with lid and removing lids center insert and covering with a folded kitchen towel)..
  4. Season with more salt as needed. Serve warm topping each serving with additional coconut milk, peanuts, cilantro and red pepper flakes..