Ingredients
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2
-
2/3
-
1/2
-
2/3
-
1
-
2
-
4
-
4 - 6
-
1/2
-
-
-
-
-
-
Directions
Autumn Gold Butternut Squash Soup – With Thai Inspired Flavors, A beautiful golden-hued butternut squash soup, with a delightful Thai accent! Delicious! The perfect first course for an autumnal meal, or serve as a light main course with a tossed salad and crusty bread Feel free to adjust seasonings to your tastes Recipe is an adapted one from Whole Foods Market , Excellent! Easy to do, inexpensive, yet impressive I made it just as written used the 1 Tbsp red curry paste and found it added just the right amount of heat and intrigue! (It was kind of a Goldilocks story here — one person thought it was too hot, one added scriracha to make it hotter, and I thought it was juuuuust riiiight!) So glad to find this recipe Thanks so much **Update: Made again, still love it! ;), We LOVE this soup!! The flavors of the coconut, curry, and cilantro stand out but don’t overpower the squash I have to adjust the amount of curry depending on how spicy the particular curry is, but other than that I make it according to the recipe A real keeper!
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Steps
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1
Done
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Heat Olive Oil in a Large Soup Pot. Add Carrot, Celery and Onion, and Stir in the Curry Paste and the Chopped Ginger. Cook Until Vegetables Are Tender and Ginger Is Aromatic, 3 to 4 Minutes. |
|
2
Done
|
Add Butternut Squash, Stirring to Combine. Bring to a Boil (add a Little Chicken Broth If Necessary), Then Reduce Heat and Simmer Until Squash Is Fork-Tender, About 30 Minutes. Stir in Chicken Broth and Light or Regular Coconut Milk. Season With Salt and Pepper; Taste and Adjust Seasonings, If Necessary. |
|
3
Done
|
Use an Immersion Blender to Puree Soup. Alternatively, Let the Soup Cool Slightly and Carefully Puree in Batches in a Traditional Blender. |
|
4
Done
|
Garnish Each Serving With 1 or 2 Pappadums, a Tablespoon Toasted Coconut Flakes and a Tablespoon Chopped Fresh Cilantro. a Squeeze of Fresh Lime Juice Is Also Good. Enjoy! |
