Thai Butternut Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 4 cups
Ingredients
  • 1 tbsp olive oil
  • ½ c diced onion, carrot, and celery (mirepoix!)
  • ¼ tsp fresh grated ginger (or ground)
  • 2 and ½ c roasted butternut squash
  • 1 and ½ tsp mild curry paste
  • 3 c water
  • 1 c light coconut milk
  • ⅛ tsp crushed red pepper flakes
  • ¼ tsp brown sugar
  • 1 lime, juiced
  • Handful of Thai (or regular) basil
Instructions
  1. To begin, roast a small butternut squash. Once roasted, remove the flesh from the skin and mash it into a bowl.
  2. Set aside, and heat a soup pot on medium with some olive oil.
  3. Sautee your diced onion, carrot, and celery for a couple minutes until it begins to get soft. Add the ginger and stir for a minute until fragrant, and then mix in the butternut squash (really pack it in the cup measure!) and curry paste. Mash everything around the bowl to incorporate.
  4. Add 3 cups of water and let the soup simmer for 10 minutes. Using an immersion blender, puree the soup until there are no more chunks.
  5. Then, add the one cup of light coconut milk (shake the can to avoid getting only coconut cream). Add in the crushed red pepper flakes as well, tasting as you go.
  6. Let the soup cook for another 5 minutes, and then add the tiny amount of brown sugar and the juice from one lime. Tear up the basil leaves and add to the soup right before serving.
  7. Serve over brown rice or rice noodles, and top with chicken, tofu, or broccoli if you would like!
Recipe by Uproot Kitchen at https://uprootkitchen.com/2013/09/30/thai-butternut-soup/