1lb of uncooked butternut squash, cubed
4 tablespoons coconut oil
1 sweet onion, cubed
4 garlic cloves, minced
2 tablespoons red curry paste
3 cups low-sodium vegetable stock
14 oz coconut milk
Salt and pepper to taste
- Diet restriction dependent: Garnish
- 1/2 cup torn fresh cilantro for serving / minced cilantro paste
- 1/3 cup chopped roasted peanuts for serving / peanut butter
Cube 1 pound of butternut squash.
Add 3 cups vegetable stock and squash to the pan and cook for 20 minutes or until squash becomes tender.
Pour contents of pan into a blender, or if you have one, use a submersion blender! Blend on high until texture is smooth. Pour it back into the sauce pan.
Add 14oz of coconut milk. Bring soup to a simmering boil. Reduce heat to low. Cook for 5 minutes. Serve with peanuts and cilantro, melt a teaspoon of peanut-butter in the hot soup and add 2-3 dots of minced cilantro paste. Enjoy!
recipe adapted from: http://www.howsweeteats.com/2013/09/thai-curry-butternut-squash-soup