Name: Thai Curry Butternut Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Ingredients: 1 onion, diced; 4 garlic cloves, minced; ginger root, 1-inch piece, peeled and minced; ½ tsp red pepper flakes; 1 butternut squash, peeled and cubed; 2 cups vegetable broth (unsalted, preferably homemade); 14 oz coconut milk (full fat or light); 1 tbsp Thai red curry paste (+1 Tbsp as desired); salt (optional, to taste); crushed peanuts (optional); cilantro (optional); lime (optional)

Yields2 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins

Ingredients

1 onion, diced

4 garlic cloves, minced

ginger root, 1-inch piece, peeled and minced

½ tsp red pepper flakes

1 butternut squash, peeled and cubed

2 cups vegetable broth (unsalted, preferably homemade)

14 oz coconut milk (full fat or light)

1 tbsp Thai red curry paste (+1 Tbsp as desired)

salt (optional, to taste)

Garnishes

crushed peanuts (optional)

cilantro (optional)

lime (optional)

Directions

Line a large pot with a thin layer of vegetable broth.

Add the onions, garlic, ginger root, and red pepper flakes and sauté until translucent.

Add the butternut squash and remaining vegetable broth.

Cover and bring to a boil. Reduce heat to low and simmer until the butternut is fork-tender.

Transfer to a blender, add the coconut milk and red curry paste and blend until smooth.

Taste and adjust seasonings, adding more red curry paste, if desired.

Divide equally among 2 bowls.

Garnish with crushed peanuts and cilantro, if desired, and squeeze with fresh lime juice.

Chef's Notes

Substitutions
If you can’t find Thai red curry paste, use 1–2 jalapeños, seeded and chopped, and sauté them with the onions and garlic.

Serving Suggestions
Complete the meal by serving with cooked grains or adding chickpeas or organic tofu, with a side of beautiful leafy greens.

Ingredients

1 onion, diced

4 garlic cloves, minced

ginger root, 1-inch piece, peeled and minced

½ tsp red pepper flakes

1 butternut squash, peeled and cubed

2 cups vegetable broth (unsalted, preferably homemade)

14 oz coconut milk (full fat or light)

1 tbsp Thai red curry paste (+1 Tbsp as desired)

salt (optional, to taste)

Garnishes

crushed peanuts (optional)

cilantro (optional)

lime (optional)

Directions

Line a large pot with a thin layer of vegetable broth.

Add the onions, garlic, ginger root, and red pepper flakes and sauté until translucent.

Add the butternut squash and remaining vegetable broth.

Cover and bring to a boil. Reduce heat to low and simmer until the butternut is fork-tender.

Transfer to a blender, add the coconut milk and red curry paste and blend until smooth.

Taste and adjust seasonings, adding more red curry paste, if desired.

Divide equally among 2 bowls.

Garnish with crushed peanuts and cilantro, if desired, and squeeze with fresh lime juice.

Thai Curry Butternut Soup

Ingredients Directions

Thai Curry Butternut Soup

Summary

Ingredients

Directions

Chef's Notes

Ingredients

Directions

Notes

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