Lunch/Dinner

Thai Curried Butternut Squash Soup

During the Winter months I always like to have a Pot of Soup on the Hob.I only discovered this Recipe recently and already love it! Have made it three times now so def has approval. If you don’t like it so spicy you can always cut down on the Thai Paste. Enjoy!

Louise xxx

Ingredients  (Makes about 6 bowls of soup)
2 tablespoons coconut oil or olive oil
2 pound butternut squash, peeled, seeded, and cut into small ½-inch pieces (about 3 cups)
1 medium white onion, chopped
4 garlic cloves, pressed or chopped
2 to 3 tablespoons Thai red curry paste*
2 teaspoons ground coriander
1 teaspoon ground cumin
¼ teaspoon sea salt
⅛ teaspoon red pepper flakes (up to ¼ teaspoon for spicier soup)
1 tablespoon fresh lime juice
4 cups (32 ounces) vegetable broth
½ cup full fat coconut cream for drizzling on top
Handful fresh parsley leaves, chopped
Method 
Heat oil in a large pan over medium heat. Once the oil is simmering, add the squash, onion, garlic, curry paste, coriander, cumin, salt and red pepper flakes to skillet. Stir to combine.
Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. Add broth. Bring the mixture to a boil, then reduce heat and simmer until squash is soft, about 15 to 20 minutes.
Once the squash mixture is done cooking, taste and add a little more Thai red curry paste if it’s not quite flavorful enough for you. Remove the soup from heat and let it cool slightly. Working in batches, transfer the contents pan to a blender  & puree the mixture (do not fill your blender past the maximum fill line!). Transfer puréed soup to a serving bowl and repeat with remaining batches.
Stir the lime juice into the blended soup. Taste and season with additional salt if necessary. Ladle soup into individual bowls. Use a spoon to drizzle coconut cream over each bowl, then lightly swirl the spoon through the top most layer for a pretty design. Top the soup with some fresh chopped parsley.

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