Thai Coconut Curry Butternut Squash Soup

This combination of flavors really works; spicy curry paste and Sriracha, mellow butternut squash and rich coconut milk. Spiked with fresh ginger and lime with cilantro and peanuts to garnish. If you purchase the squash already peeled and diced this comes together in time for lunch today! Credit to Morgan at Host the Toast food blog for this lovely soup.

1 Tbs. canola oil

2 cloves garlic, minced

1 small yellow onion, diced

1 tsp. ginger, freshly grated

1 1/2 Tbs. Thai red curry paste

2 cups chicken or vegetable broth

4 cups butternut squash, peeled, seeded, and cut into 1″ cubes

1 15 ounce can coconut milk

Juice of 1/2 lime

1/2 tsp. Sriracha, optional

1/2 tsp. salt

1/4 tsp. pepper

1/3 cup cilantro, chopped, to garnish

1/3 cup unsalted, dry-roasted peanuts, chopped, to garnish

Naan bread, to serve

Heat the oil in a large soup pot over medium heat. Add in the garlic and onion, and saute until soft and fragrant,

about 3 minutes. Add in the ginger and curry paste and stir to combine with the onion and garlic. Cook for 3 more minutes, stirring often.

Add in the raw butternut squash cubes and slowly pour in the broth, stirring to combine. Bring to a boil and then reduce heat to a simmer and cover.

Cook for 20 minutes, or until butternut squash is tender. Remove from heat and let cool for a few minutes.

Pour the soup into a blender in batches and blend until smooth. Pour the blended soup back into the soup pot over medium heat and warm through, stirring
occasionally.

Before serving, remove from heat and mix in the coconut milk (saving a few tablespoons to garnish), lime juice, salt, pepper, and Sriracha (if using.)
Mix well. Pour into bowls and drizzle the remaining coconut milk on top. Swirl the coconut milk with your spoon or a toothpick. Sprinkle with chopped cilantro and chopped peanuts. Serve warm with Naan bread. Serves 4.

Note: Of course if you have an immersion blender you can blend the soup right in the pot.