Autumn Gold Butternut Squash Soup With Thai Inspired Flavors Recipe

Ingredients for Autumn Gold Butternut Squash Soup With Thai Inspired Flavors

• 1 tablespoon olive oil
• 1 cup chopped carrots
• 1 cup chopped celery
• Diced Onion
• Red Curry Paste
• Fresh Ginger
• 2 pounds peeled, seeded, and cubed butternut squash
• Low Sodium Chicken Broth
• 1 (13.5 ounce) can light coconut milk (or regular)
• Salt & Fresh Ground Pepper
• Pappadams
• 1 tablespoon toasted coconut flakes, per serving
• Fresh Cilantro
• Lime Wedge

How to Make Autumn Gold Butternut Squash Soup With Thai Inspired Flavors

1. Heat 1 tablespoon olive oil in a large soup pot over medium heat.
2. Add 1 cup chopped carrots, 1 cup chopped celery, and 1/2 cup chopped onion. Stir in 2 tablespoons Thai red curry paste and 1 tablespoon minced fresh ginger.
3. Cook, stirring occasionally, until vegetables are tender and fragrant, about 3-4 minutes.
4. Add 2 pounds peeled, seeded, and cubed butternut squash. Stir to combine.
5. Pour in 4 cups chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer until squash is very tender, about 25-30 minutes.
6. Stir in 1 (13.5 ounce) can light coconut milk (or regular).
7. Season generously with salt and freshly ground black pepper to taste.
8. Carefully use an immersion blender to puree the soup until smooth. Alternatively, let the soup cool slightly and carefully puree in batches in a traditional blender.
9. Garnish each serving with 2-3 pappadums, 1 tablespoon toasted coconut flakes, and 1 tablespoon chopped fresh cilantro.
10. Add a squeeze of fresh lime juice for extra brightness (optional).
11. Serve warm and enjoy!