Description
This easy and healthy Thai Butternut Squash Soup is soon to become one of your favorite recipes. It’s made from just a few whole-food ingredients and it packs a spicy, creamy punch that will keep you coming back for more. It’s vegetarian, gluten-free, paleo and Whole30 compliant.
Ingredients
Units
Scale
- 1 teaspoon olive oil
- 1 cup chopped onion
- 2 1/2 teaspoons red curry paste
- 1 1/2 teaspoons minced fresh garlic
- 1 teaspoon minced fresh ginger
- 1 cup fat-free, lower-sodium chicken broth or use bone broth
- (optional) 1 teaspoons coconut sugar
- 2 (12-ounce) packages frozen pureed butternut squash OR 4 cups cubed butternut squash
- 1 (14-ounce) can coconut milk
- 1 1/2 teaspoons fish sauce
- 1/4 teaspoon salt
- 1/4 cup cilantro leaves
- 1 lime, cut into 8 wedges
Instructions
- Heat a medium saucepan over medium-high heat. Add olive oil; swirl to coat. Add onion; sauté 3 minutes. Add curry paste, garlic, and ginger; sauté 45 seconds, stirring constantly.
- Add broth and next 5 ingredients (through salt); cover. Bring to a boil. Reduce heat, and simmer 20 minutes, stirring frequently.
- Using immersion blender, puree until smooth. You can also use a blender for this step. Be careful because mixture is hot.
- Spoon about 1 cup soup into each of 4 bowls; top with approx. 1 tablespoon cilantro. Serve with lime wedges.
Notes
I like eating this soup as is, but Paul likes to add steamed vegetables to give it more substance.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: recipe
- Method: stovetop
- Cuisine: Thai