Ingredients

The following ingredients have 6 Servings
  • 2 Tbsp olive oil
  • 1 medium yellow onion, (chopped (1 1/2 cups))
  • 3 cloves garlic, (minced (1 Tbsp))
  • 1 Tbsp peeled and minced ginger
  • 1 1/2 Tbsp Thai red curry paste
  • 5 cups low-sodium chicken broth
  • 1 (2 1/2 lb) butternut squash, (peeled, seeded and diced into 3/4-inch cubes)
  • 1 Tbsp brown sugar
  • Salt
  • 1 cup (full fat) coconut milk, (divided)
  • 1 Tbsp fresh lime juice
  • 1/2 cup chopped honey roasted or unsalted peanuts, (for serving)
  • 1/4 cup chopped fresh cilantro, (for serving)
  • Red pepper flakes, (for serving (optional))

Instruction

  • Heat olive oil in a large pot over medium heat. Add onion and saute 5 minutes then add garlic and ginger and saute 1 minute. 
  • Add Thai red curry paste and saute 1 more minute. Stir in chicken broth, while scrapping bottom of pan. 
  • Add squash and sugar and season with salt to taste. 
  • Bring to a boil over medium-high heat then reduce heat to medium-low, cover and simmer, stirring occasionally until squash is very soft, about 15 - 20 minutes.
  • Stir in 2/3 cup coconut milk and lime juice. Puree soup with an immersion blender*. Season with more salt as needed. 
  • Serve warm topping each serving with additional coconut milk, peanuts, cilantro and red pepper flakes.