Friday, October 4, 2013

thai curry butternut squash soup

This gives a delightful Thai twist to a traditional fall soup. Modified from

serves 4-6


3 Tbsp. coconut oil
1 sweet onion, diced
4 garlic cloves, minced
2 tsp. freshly grated ginger
2 Tbsp. red curry paste
3 cups vegetable stock
4 cups uncooked butternut squash, cubed in 1-inch pieces
1 -2 (14 oz.) can coconut milk
¼ cup fish sauce
coconut aminos or soy sauce to taste
coconut sugar to taste
1 lime, juiced
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup torn fresh cilantro for serving
1/3 cup chopped roasted peanuts for serving


Heat a large pot over med-low heat and add coconut oil. Once it is melted, add in the onions and garlic with a pinch of salt and stir. Cook until the onions are soft and translucent, about 5 minutes. Add in ginger and curry paste and stir until incorporated. Cook the curry and onion mixture for 5 minutes, stirring occasionally. Pour in the stock and add the squash cubes. Cover the pot and increase heat to medium. Cook until the squash is soft, about 20 minutes.

Once the squash is soft, turn off the heat and allow to cool slightly. Puree in blender (in 2 batches if needed) until smooth. Pour back into pot and heat over med-low. Add in coconut milk, lime juice, fish sauce, coconut aminos, coconut sugar, salt, and pepper, and stir. Cover and cook until heated through. Taste and season additionally if desired. Serve with a garnish of cilantro and crushed peanuts.

updated 10/28/15

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