Thai Coconut Butternut Squash Soup

• Gluten free
• Paleo

• Produce

  • 1 Butternut squash, medium
  • 1 Cilantro, fresh leaves
  • 6 Garlic cloves
  • 3 tbsp Ginger, fresh
  • 2 stalks Lemongrass, fresh
  • 1 Onion, medium

• Canned Goods

  • 4 cups Chicken broth, low-sodium
  • 1 (14oz can Coconut milk
  • 3 tbsp Thai red curry paste

• Condiments

  • 1 tbsp Fish sauce
  • 1 tbsp Lime juice

• Baking & Spices

  • 1/4 tsp Red pepper flakes
  • 1 Red pepper flakes
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 1 Coconut flakes, toasted

Found on frugalmomeh.com

Description

Directions

• Heat oil in a large pot over medium heat.
• Add squash, onion, garlic, curry paste, ginger, salt, pepper flakes, fish sauce, and lemongrass. Stir to combine and cook until onion starts to soften.
• Add broth and bring to a boil. Reduce heat and simmer until the squash is soft, about 15 minutes.
• Remove from heat and transfer to Kenmore Pro Heavy Duty Professional Blender, first discarding the lemongrass pieces, to blend on medium speed until smooth.
• Transfer back to the pot and stir in coconut milk and lime juice, bringing the pot back to a simmer over medium-low heat.
• Serve hot topped with cilantro, coconut flakes and red pepper flakes.