Thai Curry and Coconut Butternut Squash Soup

By moninikole

Ingredients

• 1 large butternut squash, about 2.5 pounds
• 1 tbsp oil
• 1/2 an onion, chopped up very small
• 1 tbsp freshly grated ginger
• 4 cloves garlic
• 2-3 tsp Thai Red Curry paste
• 4 cups chicken broth
• 1 13-14 oz can unsweetened coconut milk
• 1 tsp salt
• 2 tbsp freshly squeezed lime juice

Preparation

Step 1

Cut the squash in half, take out the seeds, brush it with oil, and bake it for an hour at 400°F. Then scoop out the soft squash with a spoon when it’s done.

Fry the onion, ginger and garlic in some oil for a few minutes. Add the curry paste and cook for a few more minutes. Stir in the chicken broth, coconut milk, salt, squash and shredded lime leaves. Simmer for 15 minutes. Remove from heat and stir in the lime juice.

Finally, blend up the contents of the pan in a blender or a bowl with a hand mixer. Serve in colorful bowls with the garnishes.