This recipe was on our mega Thanksgiving menu. My parents hosted 23 this year…and so I made a triple batch to serve everyone. I’ll just give you the recipe for a single batch though. My inspirations were these: http://cookieandkate.com/2014/thai-curried-butternut-squash-soup/ and http://www.foodandwine.com/recipes/thai-red-curry-squash-soup

The Ingredients

• 2 pounds of butternut squash (roughly 2 small butternut squashes)
• 1 Onion
• 2″ piece of fresh ginger or ginger paste
• 1 T garlic paste or fresh garlic
• 1.5-2 T of thai curry paste
• 1 t. coriander powder
• 2 t cumin
• 1 box of low sodium vegetable broth
• 1 can of coconut milk
• 1-2 T lime juice
• 1/4 c chopped coriander
• 1/4 c chopped peanuts
• 1 T olive oil

The method

1. In a heavy bottomed pan, heat 1 T olive oil
2. Chop and sautee onion until golden.
3. Add in garlic and ginger, coriander and cumin
4. Microwave (if you’re in a hurry) or bake the butternut squash until soft enough to chop into pieces (roughly 8 mins in the microwave–I usually do 5 mins and check it). Chop into 1″ pieces
5. Add butternut squash and stock to the pot. Add in half of the coconut milk,  half of the lime juice, and the curry paste
6. Bring to a boil and then reduce to a simmer until the squash is tender
7. Let the soup cool some
8. Blend the soup or use an immersion blender.
9. Add in the remaining coconut milk and lime juice to taste.
10. Add salt, pepper, and red chili flakes to taste.
11. When serving top each bowl with the cilantro and peanuts