Thai Butternut Squash Soup

• Gluten free

• Produce

  • 1 (2 1/2 lb butternut squash
  • 1/4 cup Cilantro, fresh
  • 3 cloves Garlic
  • 1 tbsp Ginger
  • 1/2 cup Peanuts, honey roasted or unsalted
  • 1 Yellow onion chopped (1 1/2 cups, medium

• Canned Goods

  • 5 cups Chicken broth, low-sodium
  • 1 cup Coconut milk, full-fat
  • 1 1/2 tbsp Thai red curry paste

• Condiments

  • 1 tbsp Lime juice, fresh

• Baking & Spices

  • 1 tbsp Brown sugar
  • 1 Red pepper flakes
  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on cookingclassy.com

Ingredients

• 2 Tbsp olive oil
• 1 medium yellow onion, chopped (1 1/2 cups)
• 3 cloves garlic, minced (1 Tbsp)
• 1 Tbsp peeled and minced ginger
• 1 1/2 Tbsp Thai red curry paste
• 5 cups low-sodium chicken broth
• 1 (2 1/2 lb) butternut squash, peeled, seeded and diced into 3/4-inch cubes
• 1 Tbsp brown sugar
• Salt
• 1 cup (full fat) coconut milk, divided
• 1 Tbsp fresh lime juice
• 1/2 cup chopped honey roasted or unsalted peanuts, for serving
• 1/4 cup chopped fresh cilantro, for serving
• Red pepper flakes, for serving (optional)

Directions

• Heat olive oil in a large pot over medium heat. Add onion and saute 5 minutes then add garlic and ginger and saute 1 minute. Add Thai red curry paste and saute 1 more minute. Stir in chicken broth, while scrapping bottom of pan. Add squash and sugar and season with salt to taste. Bring to a boil over medium-high heat then reduce heat to medium-low, cover and simmer, stirring occasionally until squash is very soft, about 15 - 20 minutes.
• Stir in 2/3 cup coconut milk and lime juice. Puree soup with an immersion blender (or in batches in a blender, filling it no more than half full and covering blender with lid and removing lids center insert and covering with a folded kitchen towel). Season with more salt as needed. Serve warm topping each serving with additional coconut milk, peanuts, cilantro and red pepper flakes.
• Recipe source: adapted from Family Circle and Cooking Light