Foodie Friday: Thai Butternut Soup

Posted on February 13 2015



1 tbsp Coconut Oil

1 Yellow Onion, chopped
4 Green Onions, chopped
3 inches Ginger, peeled and grated
3 cloves Garlic, minced
3 tbsp Red Curry Paste
1 can Organic Coconut Milk
4 cups low-sodium Organic Vegetable Broth
1 Butternut Squash, seeded, peeled, and cut into 1 inch chunks
Lime Juice
Sriracha (optional)

Heat oil in a large pot over medium heat. Add onion and saute for about 5 minutes. Add ginger and garlic and cook for 1 minute. Stir in curry paste and cook another minute. Pour in coconut milk and vegetable broth. Stir well. Add squash, bring to a boil, and then lower to a simmer. Cover and cook for 15-20 minutes or until squash is tender and can be pierced with a fork. Puree soup with an immersion blender or in a normal blender until smooth. Pour into individual bowls and then add lime juice and Sriracha if you like it extra spicy!

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