Autumn Gold Butternut Squash Soup - With Thai Inspired Flavors |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A beautiful golden-hued butternut squash soup, with a delightful Thai accent! Delicious! The perfect first course for an autumnal meal, or serve as a light main course with a tossed salad and crusty bread. Feel free to adjust seasonings to your tastes. Recipe is an adapted one from Whole Foods Market. Ingredients:
2 tablespoons olive oil |
2/3 cup diced carrot |
1/2 cup diced celery |
2/3 cup diced onion |
1 tablespoon red curry paste |
2 teaspoons chopped fresh ginger |
4 cups cubed butternut squash (about 1 medium squash) |
4 -6 cups low sodium chicken broth |
1/2 cup coconut milk (light or regular) |
sea salt & fresh ground pepper, to taste |
pappadams, to garnish |
toasted coconut flakes, to garnish |
chopped fresh cilantro, to garnish |
fresh lime wedge, optional to serve |
Directions:
1. Heat olive oil in a large soup pot. Add carrot, celery and onion, and stir in the curry paste and the chopped ginger. Cook until vegetables are tender and ginger is aromatic, 3 to 4 minutes.
2. Add butternut squash, stirring to combine. Bring to a boil (add a little chicken broth if necessary), then reduce heat and simmer until squash is fork-tender, about 30 minutes. Stir in chicken broth and light or regular coconut milk. Season with salt and pepper; taste and adjust seasonings, if necessary.
3. Use an immersion blender to puree soup. Alternatively, let the soup cool slightly and carefully puree in batches in a traditional blender.
4. Garnish each serving with 1 or 2 pappadums, a tablespoon toasted coconut flakes and a tablespoon chopped fresh cilantro. A squeeze of fresh lime juice is also good. Enjoy!
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