A delicious way to use up seasonal butternut squash! This Thai inspired soup is brimming with flavor, it has a velvety creamy texture and it's super tasty when finished with crunchy peanuts and fresh cilantro.
Ready in: 55minutes
1medium yellow onion,chopped (1 1/2 cups)
3clovesgarlic,minced (1 Tbsp)
1Tbsppeeled and minced ginger
1 1/2TbspThai red curry paste
5cupslow-sodium chicken broth
1(2 1/2 lb) butternut squash, peeled, seeded and diced into 3/4-inch cubes
1cup(full fat) coconut milk, divided
1Tbspfresh lime juice
1/2cupchopped honey roasted or unsalted peanuts,for serving
1/4cupchopped fresh cilantro,for serving
Red pepper flakes,for serving (optional)
Heat olive oil in a large pot over medium heat. Add onion and saute 5 minutes then add garlic and ginger and saute 1 minute.
Add Thai red curry paste and saute 1 more minute. Stir in chicken broth, while scrapping bottom of pan.
Add squash and sugar and season with salt to taste.
Bring to a boil over medium-high heat then reduce heat to medium-low, cover and simmer, stirring occasionally until squash is very soft, about 15 - 20 minutes.
Stir in 2/3 cup coconut milk and lime juice. Puree soup with an immersion blender*. Season with more salt as needed.
Serve warm topping each serving with additional coconut milk, peanuts, cilantro and red pepper flakes.
This can also be pureed in batches in a blender, filling it no more than half full and covering blender with lid and removing lids center insert and covering with a folded kitchen towel.