Yummy Thai Curry Coconut Butternut Squash Soup
This has to be the world's greatest butternut squash soup ever! Even the "I don't like butternut squash soup" people will love this.
Equipment
- food processor
Ingredients
- 2 T Olive Oil
- 1 ½ T Red Curry Paste (2 T if you like the heat)
- 1 ½ T Grated, Peeled, Ginger I use the pre-grated/peeled Ginger in the tube
- 2 T Minced Garlic
- 1 sm Onion, chopped
- 2 t Cumin
- 2 t Coriander
- ½ t Crushed Red Pepper - or to taste if you want more/less heat
- 2 T Light Brown Sugar You can omit this if you're cutting back on sugar.
- 1 4-5 lb Butternut Squash
- 3 T Butter
- 3 Stalks Celery, chopped
- 1 ½ C Chopped Carrots
- 2 C Water
- 3 C Chicken or Vegetable Broth
- 2 cans Light Coconut Milk, shaken
Instructions
- Heat oil in a medium size saucepan. Add curry paste; cook 1 minute, stirring constantly. Add the ginger, garlic, coriander, cumin, brown sugar, and red pepper. Cook 1 minute or until fragrant.
- Peel, seed, and cube butternut squash.
- In a large saucepan, saute onions, celery, and carrots in butter until tender. Add the squash, cooked spices, water and broth. Bring to a boil; cook for 20-25 minutes, or until squash is tender.
- Scoop out vegetables and puree in a blender or food processor in batches until smooth (using a bit of the liquid to ease the blending). Return to saucepan, add the coconut milk, and heat through. If soup is too thick, add a little more broth or water. Salt/Pepper to taste.
- Serve as soup alone, with cut up cooked chicken, or over rice with cut up chicken.