Thai Coconut Curry Butternut Squash Soup
Take the classic butternut squash soup and add exotic East Asian flavors for a new twist on a traditional comfort food.
- 1 tsp coconut or olive oil
- half of a medium onion chopped
- 1 large butternut squash peeled, seeded and cut into chunks
- 1 clove of garlic minched
- 1 tsp minced or grated fresh ginger
- 1/4 cup Thai red curry paste
- one can coconut milk I used light
- 1/4 cup peanut butter
- 2 Tbsp soy sauce or tamari
- salt & pepper
- water or vegetable broth if needed to adjust thickness
In a large sauce pan, heat the oil over medium heat.
Add the squash, onion, and a pinch of salt and pepper.
Cook for about 5 minutes, or until the onion and squash are starting to get tender.
Add the garlic, ginger, and curry paste, and saute for another minute or two, until fragrant.
Add the coconut milk, cover, and bring to a simmer. Simmer for 20-25 minutes, or until squash is tender.
Puree with an immersion blender, or in batches in a blender or food processor.
Return soup to the pot, return to a simmer and stir in the peanut butter and soy sauce or tamari.
If thicker than you desire, add water or vegetable broth to thin it out.