Thai Butternut Squash Soup

Recipe by Lisa Zerdes, Weavers Way Member and Professional Pastry Chef

Ingredients

2 tbsp. coconut oil
2 medium Vidalia onions, roughly chopped
3 cloves garlic, roughly chopped
3-inch knob of ginger, peeled and roughly chopped (about 3 tbsp.)
2-½ lbs. of pre-cut butternut squash or a 3-lb. butternut squash, peeled, seeded, and cubed
3 large carrots, roughly chopped
5 cups vegetable or chicken broth
1-½ tbsp. fish sauce
3 tbsp. maple syrup or agave
3 tbsp. Thai red curry paste
14-oz. can unsweetened coconut milk
2 tbsp. fresh lime juice
¼ tsp. kosher salt (optional)
Extra lime wedges for serving

Serves: 8

This soup is soothing and flavorful; the heat from the curry and sriracha will warm you right up. It can be frozen for up to three months.

Heat coconut oil in a large soup pot or Dutch oven over medium heat. Add onions, garlic, and ginger and cook, stirring frequently until softened, 6-8 minutes. Do not brown; lower heat if necessary.
Add the squash, carrots, broth, fish sauce, maple syrup, and curry paste. Bring to a boil, then lower the heat and simmer, covered, until the veggies are tender, about 30 minutes. Turn burner off.
Using an immersion blender, purée the soup until silky smooth. If you do not have an immersion blender, purée in a blender, making sure to leave the hole in the lid open and covering it with a kitchen towel.
Stir in the coconut milk and lime juice. Taste for saltiness; if you feel it needs it, add ¼ teaspoon of kosher salt.
Ladle the soup into bowls; drizzle with sriracha and garnish with scallions, peanuts, and cilantro. Serve with wedges of lime, steamed edamame, and crispy spring rolls from your favorite Thai restaurant.

Note: To prepare from frozen, defrost in the refrigerator for 12 hours and then reheat on the stovetop over medium heat until hot.