• Andrea McMurtry

Thai Curry and Coconut Butternut Squash Soup

Yummy Soup on our dinner table tonight! Very easy and super healthy, enjoy!

1 large butternut squash, about 2 pounds 1 tbsp oil, I use coconut oil ¼ cup onion, minced 1 tbsp freshly grated ginger 2 cloves garlic, chopped 1-2 tsp Thai Red Curry paste, more if you like it hotter or use 1 tblsp curry powder 1 teaspoon grated lime zest or 2 kaffir lime leaves Splash lemon or lime juice 4 cups vegetable broth 1 13-14 oz can unsweetened coconut milk 1 tsp kosher salt 2 tbsp freshly squeezed lime juice

1. Preheat over to 400°F. Cut the squash in half lengthwise and remove the seeds. Brush the cut sides of the squash with oil and place cut side down on a baking sheet. Roast for 45 minutes to 1 hour or until very tender. The squash should have a creamy texture. Once the squash has cooled enough to handle, scoop the flesh out of the peel using a spoon. 2. In a heavy bottomed pot, heat the oil over medium heat. Add the onion, ginger and garlic and sauté until softened, about 3 minutes. Add the curry paste and cook for a few more minutes. The curry will start to give off a wonderful aroma. 3. Stir in the vegetable broth, coconut milk, salt, squash, lime zest, lemon/lime juice. Simmer for 15 minutes. Remove from heat and stir in the lime juice. 4. Puree soup with a hand mixer or in a blender. Serve garnished with unsweetened coconut toasted at 400°F for 2-3 minutes, or until golden brown.



Serving Carleton Place, Smiths Falls & Surrounding Areas

Tel: 613.240.8364

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© 2017 by Andrea McMurtry