Thai-Inspired Butternut Squash Soup
Directions
- 1Cut the butternut squash in half, remove the seeds, and score the flesh.
- 2Place the squash halves in a baking dish with the chilies, garlic, and carrots.
- 3Season with salt, pepper, and olive oil.
- 4Bake the squash until tender.
- 5Finely chop the onion.
- 6Finely chop the lemongrass.
- 7In a pan, sauté the onion and lemongrass with olive oil.
- 8Add the garlic and red curry paste; stir.
- 9Pour in the vegetable broth, bring to a boil, and reduce to simmer.
- 10Cube the bread and toast it.
- 11Scoop the cooked squash flesh into a bowl and add roasted vegetables, spices, and broth.
- 12Use an immersion blender to create a smooth soup.
- 13Serve with sour cream or coconut cream, cilantro, peanuts, and toasted bread.
Ingredients
- 1 butternut squash
- 2 small red chili peppers
- 1 pinch salt
- 1 pinch black pepper
- 2 tablespoons olive oil
- 1 onion
- 2 cloves garlic
- 4 stalks lemongrass
- 1 tablespoon red curry paste
- 1 cup vegetable broth
- 2 tablespoons sour cream or coconut cream
- 1 handful cilantro
- 1 handful peanuts
- 1 loaf bread
Equipment
knifecutting boardbaking dishovenpanwooden spoonimmersion blenderbowl
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