AUTUMN GOLD BUTTERNUT SQUASH SOUP - WITH THAI INSPIRED FLAVORS

Autumn Gold Butternut Squash Soup - With Thai Inspired Flavors image

Provided by BecR2400

Categories Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

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2 tablespoons olive oil
2/3 cup diced carrot
1/2 cup diced celery
2/3 cup diced onion
1 tablespoon red curry paste
2 teaspoons chopped fresh ginger
4 cups cubed butternut squash (about 1 medium squash)
4 -6 cups low sodium chicken broth
1/2 cup coconut milk (light or regular)
sea salt & fresh ground pepper, to taste
pappadams, to garnish
toasted coconut flakes, to garnish
chopped fresh cilantro, to garnish
fresh lime wedge, optional to serve

Steps:

Heat olive oil in a large soup pot. Add carrot, celery and onion, and stir in the curry paste and the chopped ginger. Cook until vegetables are tender and ginger is aromatic, 3 to 4 minutes.
Add butternut squash, stirring to combine. Bring to a boil (add a little chicken broth if necessary), then reduce heat and simmer until squash is fork-tender, about 30 minutes. Stir in chicken broth and light or regular coconut milk. Season with salt and pepper; taste and adjust seasonings, if necessary.
Use an immersion blender to puree soup. Alternatively, let the soup cool slightly and carefully puree in batches in a traditional blender.
Garnish each serving with 1 or 2 pappadums, a tablespoon toasted coconut flakes and a tablespoon chopped fresh cilantro. A squeeze of fresh lime juice is also good. Enjoy!

Nutrition Facts : Calories 210.3, Fat 9.7, SaturatedFat 4.8, Sodium 78, Carbohydrate 29.4, Fiber 2.8, Sugar 16.6, Protein 4.8