Butternut Squash Thai Soup


My boyfriend and I have this wonderfully addictive Thai restaurant that we go to, which has a sweet, creamy coconut curry soup that is to die for. We are also both BIG fans of butternut squash. I have been using a lot of squash lately in my cooking this season and thought it would be a great idea to combine the two. I saw this recipe and thought this would be the perfect marriage of spicy and sweet. Boy, was I right! This soup is an explosion of yum!


It's not only deliciously addictive, but it is also quite simple to make. It only needs to simmer for about 20 minutes. To get that ultimate creamy texture, you will need to get a good high-powered blender though cause this soup is all about the texture. Trust me, it's a great investment in your quality of food.


Here's how to make it:


INGREDIENTS

2 tablespoons coconut oil

1 medium-sized butternut, peeled, seeded, and cut into small ½-inch pieces (about 3 cups)

1 medium yellow onion, chopped

4 garlic cloves, pressed or chopped

2 to 3 tablespoons Thai red curry paste (I used Thai Kitchen)

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon turmeric

¼ teaspoon of sea salt

1 tablespoon fresh lime juice

4 cups (32 ounces) vegetable broth

Pepper to taste


Garnish

Handful fresh cilantro leaves, chopped

¼ teaspoon of red pepper flakes

½ cup full fat coconut milk for drizzling on top



METHOD

1. Heat oil in a large pot over medium heat. Once the oil is hot, add squash, onion, garlic to skillet. Stir occasionally and fry until well browned approximately 5-10 minutes.

2. Deglaze the pot with a small portion of your broth scraping the bottom with a wooden spoon then add your curry paste, turmeric, coriander, cumin and salt. Pour the remainder of your broth and bring the mixture to a boil, then reduce heat and simmer until squash is soft about 15 to 20 minutes.

3. Remove the soup from heat and let it cool about 15 minutes. Working in batches, transfer the contents to a blender, ensuring not to overfill your blender. Transfer puréed soup to a serving bowl.

4. Stir the lime juice and season with salt to taste. Drizzle coconut milk over each bowl to garnish and top the soup with fresh cilantro and the chili flakes.




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