Thai Butternut Squash Soup

Soup season is among us. The time of year where you just want all the warm cosy meals that take minimal effort. Soup is also near impossible to mess up, making it a staple during the cold months. I love the bright, vibrant colors of this recipe and the taste even more. Send any soup recipes our way. We would love to try something new!

Thai Butternut Squash Soup

Ingredients

1.5 tbs of olive oil

3/4 cup of shallots (onions)

1 tbs minced or grated ginger

1 clove of chopped garlic

9 cups of peeled, cubed butternut squash 

(approximately one large squash)

3 cups of chicken broth

1/2 tsp of salt

1 tsp red curry paste

3/4 cup light coconut milk

juice of one lime

Directions

In a medium pot, warm the olive oil and cook shallots until soft. Toss in garlic and ginger and let cook for one minute until fragrant but not brown. Add the squash, broth and salt then increase the heat to bring to a boil. Once boiling, reduce heat to low heat to maintain a simmer, cover and cook until squash is soft (about 20 minutes). Let cool slightly. Toss in a blender and puree until smooth. Pour back into pot. 

Combine curry paste and coconut milk and mix until well blended. Add curry paste mixture into pureed soup and stir together. Add desired amount of lime juice to enhance flavor. Top with cream or plain greek yogurt for an added creaminess. Enjoy!

Recipe adapted from Williams-Sonoma "Eat Well" by Charity Ferreira (Oxmoor House, 2008)