This Thai butternut squash soup is big bowl of warm and cozy that is comforting as the cold weather starts to creep in!
Author: Alison's Allspice
Recipe type: Main
Cuisine: Thai
Serves: 2 servings, or 4 cups
Ingredients
½ cup yellow onion, chopped
Splash olive oil
1 TBS Coconut oil
2 garlic cloves, minced
1TBS ginger
1 tsp red curry paste
1 ½ cups veggie broth
1 tsp brown sugar
1½ lb butternut squash, peeled and chopped
½ tsp fish sauce*
1 squeeze sriacha (1-2 tsp depending on heat preference)
2 TBS full fat yogurt
Roasted butternut squash seeds, for garnish
Instructions
Cook onion in olive oil until translucent.
Add coconut oil through curry paste and sauté 1 minute. Add broth through fish sauce and simmer until squash is tender, 20-25 minutes. Transfer to a blender and puree until smooth, or use a stick blender and puree.
Remove from heat and mix in Sriracha and yogurt. Serve with roasted butternut squash seeds.
Notes
* Not a vegetarian ingredient! Sub with soy sauce if cooking for a vegetarian (opt for gluten free soy sauce if necessary). 1½ lb squash peeled and diced=3½ cups or 20 oz
Recipe by Alison's Allspice at https://www.alisonsallspice.com/thai-butternut-squash-soup/