Thai Butternut Squash Soup
- 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
- Sriracha sauce for drizzling
- Thinly sliced scallions
- Salted peanuts
- Fresh cilantro
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.