Spicy Thai Butternut Squash Soup
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Ingredients: (Serves 4)
1.5 tbsp Coconut Oil
1 diced Onion
4 cloves minced Garlic
1 tsp freshly grated Ginger
2 tbsp Red Curry Paste
3 cups vegetable/chicken Stock
1 Butternut Squash – cubed
1 can Coconut Milk
1/2 Lime – juiced
2 tbsp Fish Sauce (optional)
1 Chile Pepper – chopped (optional)
Salt + Pepper
Garnish: cilantro, roasted pumpkin seeds/sunflower seeds
Heat a large pot on medium-high heat and add coconut oil.
Once the oil is melted and hot, add onions, garlic and ginger.
Sauté for a couple minutes until onions become translucent.
Add red curry paste and sauté until fragrant.
Pour in the stock and add squash cubes. Cover the pot and bring to a boil.
Reduce heat to medium and cook until the squash is soft (approx. 20 mins).
Butternut Squash puree
When the squash is soft, use an immersion blender to puree the soup (or pour the soup into a blender)
Turn the heat to medium-low, add coconut milk, lime juice, fish sauce and S&P to taste.
Cover and cook the soup until completely warmed through (approx. 10 mins).
Serve and top with chopped cilantro, chile and roasted seeds.