Butternut Squash Thai Curry Soup Recipe

Ingredients

• 2 tablespoons vegetable oil
• 1 medium onion (chopped (about a cup))
• 1 teaspoon fresh ginger (grated)
• 2 cloves garlic (minced)
• 1 tablespoon red curry paste
• 4 cups cubed butternut squash (from one medium sized butternut squash)
• 1 cup red lentils
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 5 cups vegetable broth
• 1/2 cup full fat coconut milk
• 1 teaspoon Sriracha sauce (plus more as garnish)
• 1/2 cup cilantro (chopped)
• Lime wedges & sliced red onion (as garnish - Optional)

Instructions

1. 1

   Heat olive oil in a large Dutch oven over medium heat. Add onion, ginger, and garlic. Cook, stirring frequently, until onion is translucent, 3-4 minutes. Stir in the red curry paste and cook for another minute.

2. 2

   Add cubed butternut squash, red lentils, salt, black pepper, and vegetable stock. Bring it to a boil over medium-high heat, turn it down to medium-low, and let it simmer (stirring occasionally) for 20-25 minutes or until the squash cubes are cooked. You can check doneness by inserting a knife in one of the cubes. If it comes in and out easily, it should be cooked.

3. 3

   Off the heat, using an immersion blender blend the soup until it reaches your desired consistency. You can either blend it until smooth or live it chunky like I did.

4. 4

   Stir in the coconut milk and Sriracha. Give it a taste and add more seasoning if necessary.

5. 5

   Garnish with cilantro and sliced red onion if preferred. Serve with lime wedges.