Thai Coconut Butternut Squash Soup

The perfect autumn soup for a chilly day!

4 cups butternut squash, diced
1 can coconut milk
2 cups vegetable broth
3 tbsp olive oil
1 tbsp fresh ginger, minced
1 onion, diced
3 cloves of garlic, minced
1-2 tbsp Thai red curry paste
2-3 sprigs of fresh basil

1. Saut onions, garlic, and ginger in olive oil on medium heat
2. Add butternut squash and vegetable broth, let boil until soft
3. Add coconut milk and Thai red curry paste, use hand blender to pure ingredients into creamy soup consistency
4. Serve topped with basil, add salt and pepper to taste

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