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Thai Butternut Squash Soup

Authentic flavor is added using a red Thai curry paste and the rest of the ingredients are easy to find at any grocery store!

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WHAT YOU NEED:

Butternut squash Olive oil Salt and pepper Shallots Ginger fresh

Red curry paste Vegetable broth Coconut milk Lime juice SunButter

Add 1 tablespoon of olive oil, along with the shallots and grated ginger. Sauté to soften, about 10 minutes. Add the red curry paste, and continue to sauté another 5 minutes.

ONE

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Add the roasted butternut squash and vegetable stock to the pot.

TWO

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In batches, add the butternut squash mixture into a blender, and process until very smooth. Return the creamy soup to the pot.

THREE

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Bring the soup to a low boil over medium or medium-high heat. Add the coconut milk, SunButter, and lime juice. Stir until it’s well mixed, then season the soup with sea salt to taste.

FOUR

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Garnish the soup with an extra drizzle of coconut milk and lots of fresh chopped cilantro.

FIVE

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A dreamy combo! Sweet roasted squash is combined with spicy curry paste and aromatics, then balanced with creamy coconut milk and some lime juice.

OTHER RECIPES

Authentic Tom Kha Gai – Thai Coconut Milk Soup

Butternut Squash Soup with Roasted Red Pepper

Thai Red Curry Soup with Chicken and Zoodles