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Thai-Inspired Butternut Squash Soup with Coconut Milk: A Creamy Delight!

Thai-Inspired Butternut Squash Soup with Coconut Milk
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A creamy and flavorful Thai-inspired soup made with butternut squash and coconut milk, perfect for a comforting meal.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed
  • 1 can (14 oz) coconut milk
  • 4 cups vegetable broth
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons red curry paste
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. In a large pot, sauté the onion, garlic, and ginger until fragrant.
  2. Add the cubed butternut squash and red curry paste, stirring to combine.
  3. Pour in the vegetable broth and bring to a boil.
  4. Reduce heat and simmer until the squash is tender, about 20 minutes.
  5. Stir in the coconut milk and lime juice, then blend the soup until smooth.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with fresh cilantro.

Notes

  • For a spicier soup, add more red curry paste.
  • This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
  • Freeze leftovers for up to 2 months.

Nutrition

Find it online: https://recipesdays.com/thai-butternut-squash-soup-coconut-milk-recipe/