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Thai Red Curry Butternut Squash Soup
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Thai Red Curry Butternut Squash Soup
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Thai Red Curry Butternut Squash Soup
Ingredients
| Soup | ||
| 2 | tbsp vegetable oil | |
| 1 | large butternut squash, peeled, seeded and cut into 1-inch dice (about 4 cups) | |
| 1 | cup onions, diced | |
| ½ | tbsp fresh garlic, minced | |
| ½ | tbsp fresh ginger, minced | |
| 2 | tbsp Thai red curry paste | |
| 1 | tsp salt | |
| 1 | can (400 mL) LUCKY DRAGON Coconut Milk | |
| 2 | tsp Sriracha or similar hot sauce | |
| 3 | cups CO-OP GOLD PURE Chicken Broth or water | |
| Garnish | ||
| 2 | tbsp fresh cilantro, chopped | |
| 2 | tbsp fresh spearmint, chopped | |
| 2 | tbsp CO-OP GOLD Unsweetened Shredded Coconut | |
Directions
Prep: 20 minutes
Total: 1 hour
Serves: 4
- Add oil to a medium-size pot on medium-high heat. Heat the oil and add squash. Cook for 5 to 8 minutes allowing squash to brown.
- Add onion and cook for another 5 minutes. Add garlic, ginger, and red curry paste, turn heat down to medium, and cook for 2 minutes.
- Add salt, coconut milk, Sriracha and broth. Mix well. Cover and simmer for 25 to 30 minutes or until the squash is very soft.
- Use an immersion wand or blender to purée the soup. Add a bit more broth if the consistency is too thick.
- Divide among four bowls and garnish each bowl with cilantro, mint and coconut. Serve immediately.
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