Thai Butternut Squash Soup

Submitted by Mary Penner

A creamy and spicy butternut squash soup, filled with Thai flavors. This soup is the perfect way to keep warm on a cold night!

1 medium sweet onion, chopped
1 1-2 inch piece fresh ginger, peeled and grated
2 cloves garlic, minced
2 Tbsp red curry paste
1 to 2 (14.5-oz.) cans coconut milk
4 cups “chicken like” broth
1 3-lb butternut squash soup, peeled, seeded and cut into 1-inch cubes
1 lime, juiced
1 tsp salt

• In a large pot, heat a small amount of water. Cook the onion until soft. Add in the ginger and garlic and cook for one minute. Add in the curry paste and stir, cooking one more minute.
• Add in the coconut milk, “chicken like” broth, and squash. Bring to a boil then reduce to a simmer. Cook for 15-20 minutes, until the squash is tender.
• Puree the soup with an immersion blender, or working in batches in a food processor or blender. Stir in lime juice and salt. Serve topped with chopped peanuts and scallions with bread on the side.