Holiday Rush

☰ Menu
Recipe Tags: 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Appetizers Soups Stews Vegetables American Asian Dinner Party Fall Winter Food Processor Blender Dietary Spicy Seasonal Carrots Squash Taste Mood Equipment Small Appliance Presentation Served Hot

Autumn Gold Butternut Squash Soup With Thai Inspired Flavors

A beautiful golden-hued butternut squash soup, with a delightful thai accent! Delicious! the perfect first course for an autumnal meal, or serve as a light main course with a tossed salad and crusty bread. Feel free to adjust seasonings to your tastes. Recipe is an adapted one from whole foods market.

Steps

Heat olive oil in a large soup pot.
Add carrot , celery and onion , and stir in the curry paste and the chopped ginger.
Cook until vegetables are tender and ginger is aromatic , 3 to 4 minutes.
Add butternut squash , stirring to combine.
Bring to a boil , then reduce heat and simmer until squash is fork-tender , about 30 minutes.
Stir in chicken broth and light or regular coconut milk.
Season with salt and pepper.
Taste and adjust seasonings , if necessary.
Use an immersion blender to puree soup.
Alternatively , let the soup cool slightly and carefully puree in batches in a traditional blender.
Garnish each serving with 1 or 2 pappadums , a tablespoon toasted coconut flakes and a tablespoon chopped fresh cilantro.
A squeeze of fresh lime juice is also good.
Enjoy !.

Ingredients

olive oil, carrot, celery, diced onion, red curry paste, fresh ginger, butternut squash, low sodium chicken broth, coconut milk, salt & fresh ground pepper, pappadams, coconut flakes, fresh cilantro, lime wedge