Thai-Style Butternut Squash Soup (V/GF)

Creamy-smooth butternut squash and coconut milk soup infused with garlic,
ginger, lemongrass, red curry, chili pepper

Servings: 8

Author:

Soup

American Thai inspired

Instructions

1 Heat the oil in a large pot over medium-high heat.
2 Once hot, add the shallots, garlic and ginger. Saute for 2 minutes, stirring
frequently.
3 Then, add the butternut squash, lemongrass, curry paste and pepper oil. Stir to
coat. Then cover and cook for 4 minutes, stirring occasionally.
4 Add vegetable broth and coconut milk. Stir and bring to a boil over medium heat
and then reduce heat to low, cover, and simmer for 15 minutes or until butternut
squash is fork tender.
5 Use an immersion blender, or transfer soup to a blender, and purée on high until
creamy and smooth. If using a blender, I recommend letting the soup chill in the
refrigerator for a bit before blending. You’ll also have to return the soup back
to pot to reheat before serving.
6 Serve as is or with garnishes of choice. Store leftovers covered in the
refrigerator for up to a week or freeze for up to a month.