Cooked - Easy Thai Style Butternut Squash Soup {vegan, Paleo}

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Easy Thai Style Butternut Squash Soup {vegan, Paleo}

4.0

1 Tablespoon coconut oil or ghee

1 medium onion thinly sliced

1 Tablespoon chopped fresh ginger

2 Tablespoons Thai Red Curry Paste

3 pound butternut squash peeled, seeded and cut into 2” chunks (about

7 cups)

3 cups water or stock

¼ – ½ teaspoon red pepper flakes or 1 Thai chili optional

1 can unsweetened coconut milk

2 stalks lemon grass, white part only, cut into 1 ½″ pieces or 3-one inch strips of lemon peel

Celtic sea salt to taste

½ cup pomegranate seeds

Lime juice

Coconut milk

In large pot melt ghee or oil.
Add onion and ginger sauté on medium-low until onion is soft about 5 minutes. Don’t let it get brown.
Add curry paste and cook stirring 2 minutes.
Add squash, lemon grass or lemon peel (Count how many pieces you put in to make sure you get them all out).
Add water or stock and coconut milk. Bring to a boil.
Cover and simmer 20-25 minutes, until squash is tender.
Remove the lemon grass or lemon peel .
Blend the soup in a blender. Add salt to taste
Serve garnished with pomegranate seeds or lime juice or a swirl of coconut milk.

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🍲Soup

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 30m

Created 47 weeks ago

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