Thai-Inspired Butternut Squash Soup is comforting and easy to prepare.
Butternut is not as difficult to peel and chop as some other winter squash. This soup comes together in well under an hour and makes about six servings. I recommend using an immersion blender. If you don’t have one, a food processor or regular blender can be used, but be very careful when transferring the hot liquid.
Thai-Inspired Butternut Squash Soup
- 1 Tbsp. coconut oil
- 2 cloves garlic, minced
- 1 tsp. fresh ginger, minced
- 1 medium butternut squash, peeled and cubed, about 6 cups
- 3 cups water
- 1 tsp. salt
- 2 tsp. Thai red curry pasta
- 1 can light coconut milk
- 1 Tbsp. fresh lime juice
- Fresh cilantro, for garnish (optional)
- Heat coconut oil in a large pot over medium heat. Add garlic and ginger and stir until fragrant, about 30 seconds.
- Add squash, water, and salt. Increase heat to medium-high and bring to a boil. Once boiling, reduce heat and simmer, uncovered, until squash is tender when pierced with a fork, about 20 minutes.
- Puree the soup with an immersion blender until smooth.
- Add curry paste and coconut milk, and stir to combine and heat through.
- Add lime juice and stir. Taste to adjust seasonings.
- Serve garnished with cilantro, if desired. Enjoy!