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
- 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
- In a heavy bottomed pan, heat 1 T olive oil
- Chop and sautee onion until golden.
- Add in garlic and ginger, coriander and cumin
- 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
- Add butternut squash and stock to the pot. Add in half of the coconut milk, half of the lime juice, and the curry paste
- Bring to a boil and then reduce to a simmer until the squash is tender
- Let the soup cool some
- Blend the soup or use an immersion blender.
- Add in the remaining coconut milk and lime juice to taste.
- Add salt, pepper, and red chili flakes to taste.
- When serving top each bowl with the cilantro and peanuts