Thai Butternut Squash Soup

Thai Butternut Squash Soup

1 med-large onion, chopped (it doesn't have to be fine as it will cook down and later be pureed).
2 tsp minced fresh ginger (I use a good double-wide thumb-sized piece, peel, then machine chopped)
1 1/2 Tbsp Thai Red Curry Paste (use more or less depending on how hot/spicy you like.
This amount is pretty mild, but definitely gives it some warm curry flavour.
2 lb butternut squash, cut into small cubes (you can also use/add some yams/sweet potato)
3 cups vegetable stock
1 13.5-oz can Lite Coconut Milk
Red Onion - thinly sliced (for garnish)
Red and/or Green Chili Peppers - thinly sliced (for garnish)
Fresh Cilantro Leaves (for garnish)

Heat 1 TBSP of olive oil in a large pot over medium heat.
(I use a skillet to semi-brown the onion).
Add onion and stir 1 minute, then add ginger and curry paste.

 

Stir a minute more before adding squash and stock.

Use roasted squash and scrape the meat from the skin with a spoon or fork. This also breaks down the squash helping to lessen overall cooking time and eliminating peeling and cutting up raw squash.










Bring to a boil, then simmer on low 20-30 minutes, till squash is cooked throughout and can be cut with a fork.  I used pre-cooked squash so it only takes 15 min.

Cool slightly, then purée till smooth 

(either use an immersion blender, or in batches in a food processor, or a blender).

After processing/blending, return the soup to the stove and add the coconut milk and stir thoroughly.

Garnish, if desired, with red onion, red chili and fresh cilantro.

Soooooo Delicious!