Thai Curry Butternut Squash Soup

🧂 Ingredients

• ½-1 large butternut squash

  (4 cups, chopped)
• 1 tablespoon olive oil + more for drizzling on squash
• 1 ½ cups chopped onion
• 1 clove garlic

  minced
• 2 ½ teaspoons minced ginger
• 15 oz. can coconut milk

  full fat
• 4 oz. Thai red curry paste
• 4 cups low sodium vegetable broth
• 2-6 tablespoons  peanut butter

  or PB2
• Cilantro and chopped peanuts for garnish

  (optional)
• Salt and pepper

Instructions

• 1 Preheat oven to 400ᵒF.
• 2 Slice butternut squash in half. Remove seeds and stringy bits. Put one squash
  half on a baking sheet. Drizzle olive oil
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  on top. Roast at 400°F for 40 minutes, or until fork-tender. After the squash
  cools, peel the skin off.
• 3 Heat tablespoon of olive oil
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  in a large pot. Add chopped onion. Cook until translucent. Add garlic and
  ginger, and cook a minute longer.
• 4 Add coconut milk, curry paste, vegetable broth, peanut butter, salt and pepper
  and cook about 10 minutes so flavors meld together.
• 5 In a blender, combine butternut squash and curry broth mixture. Mix until
  smooth. 
• 6 Return soup to the stove. Bring to a simmer to heat through.

Nutrition Info