This Thai Butternut Squash Soup is deliciously rich and creamy with a nice kick of spice. It takes just 30 minutes to make and is a wonderful winter soup that freezes well too!
3cupsvegetable stock(plus more to thin out the soup if desired)
1tablespoonred curry paste
1can coconut milk(400ml)
1tbsplime juice
handful of cilantro as garnishoptional
Instructions
In a pot over medium heat saute the chopped onions, celery, garlic and 1 tablespoon of ginger in the vegetable oil until the onions become translucent, about 5 minutes
While the vegetables are cooking, using a vegetable peeler remove the skin from the butternut squash, de-seed and then cut into 1 inch cubes
Transfer the squash into the pot and pour in just enough stock to cover the squash (approximately 3 cups). Stir in the curry paste. Cover and let simmer on medium-high heat for 20 minutes until the squash is easily pierced with a fork.
Add the remaining 1 tbsp ginger in with the butternut squash and use an immersion blender to blend the squash into a puree (or alternatively transfer to a blender and blend)
Add the coconut milk to the butternut squash puree along with the lime juice. Depending on your desired consistency add in 1 cup more vegetable stock to thin out the soup.
Let the soup simmer for another minute or two. Garnish with chopped cilantro before serving.