Thai Butternut Squash and Coconut Milk Soup

By BClover

Ingredients

• 2 Tbsp olive or coconut oil
• 4 shallots, chopped
• 2 cloves garlic, minced or crushed with garlic press
• 1/2 Tbsp dried lemongrass (can be found in the bulk spice section at natural markets or in the Asian section of many supermarkets)
• 1 tsp red pepper chili flakes (if not avoiding nightshades. Omit if on the ED).
• 1 whole butternut squash, peeled and cut into 1" chunks
• 2 cups water or Pacific Mushroom Broth (or chicken broth if not on the ED)
• 1 can coconut milk (light or regular)
• Salt and pepper, to taste

Preparation

Step 1

Heat the oil in a soup pot on medium heat. Add shallots, garlic, lemongrass and peppers (if using). Stir fry about 5 minutes until shallots begin to brown. Add water, squash and coconut milk and bring to boil. Reduce heat to simmer and cook until squash is soft, about 20 minutes. Transfer to a blender, or use an immersion blender and blend until smooth. Salt and pepper to taste.