Cooked - Butternut Squash And Carrot Soup

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Butternut Squash And Carrot Soup

6.0

1 Tbsp canola oil

1 onion (chopped)

4 cups butternut squash (2½-3lb squash) (peeled, halved, seeded and coarsely chopped)

1 cup carrots (2 medium) (coarsely chopped)

1 Tbsp sugar

2 Tbsp grated fresh ginger

5 cups vegetable or chicken stock

2 Tbsp Thai red curry paste

1 cup coconut milk

1 Tbsp lime juice

Salt and pepper to taste

2 Tbsp cilantro or parsley

4 Tbsp toasted pepitas or cashews

In large saucepan, heat oil and sauté onion until soft. Do not brown.
Add squash, carrots and sugar and sauté for 10 minutes.
Add ginger and cilantro stems (if available) and sauté for 2 minutes.
Add broth and bring to boil. Reduce heat and simmer for 30-40 minutes until veggies are soft. Puree soup using an immersion blender or food processor. Return soup to pot.
Add 1 Tbsp Thai red curry paste, coconut milk and lime juice.
Taste and adjust seasoning - add more curry paste, salt and pepper or more lime juice as needed.
Garnish with chopped cilantro or parsley and toasted pepitas or cashews.

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🍲Soup

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 40m

Created 63 weeks ago

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