A dear friend of mine shared this recipe many years ago and it's one that we enjoy often in my home. It's simple to prepare and has great flavor. It's one of those soups that is even better the next day. I'm not sure that my kids love it as much as I do but that's okay, more for me ;)
| Prep Time | 25 minutes |
| Cook Time | 30 minutes |
| Servings |
Servings
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Ingredients
- 2 TBSP Vegetable Oil
- 2 Medium Yellow Onions, Roughly Chopped
- 3 Cloves Garlic, Roughly Chopped
- 2 TBSP Grated Ginger from about a 2-inch piece
- 2 1/2 lbs Cubed Butternut Squash You can buy pre-cut if you would rather not peel, seed and cube
- 3 Large Carrots, cut into 1/2 inch pieces
- 6 Cups Chicken Broth
- 1 1/2 TBSP Fish Sauce
- 3 TBSP Sugar I use raw sugar but any works
- 3 TBSP Thai Red Curry Paste Sold in the Asian section of your local market
- 1 14oz Can of Unsweetened Coconut Milk Try to avoid low fat, it's not as creamy
- 1/2 Lime Juiced Save the other half for slices to serve with the soup
- 1/4 TSP Salt
- Sriracha Sauce for Drizzling
- Chopped Scallions for topping soup
- Chopped Cilantro for topping soup
Ingredients
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Instructions
- Heat the oi lin a large soup pot over medium heat. Add the onion, garlic, and ginger and cook, stirring frequently, until softened, 6 to 8 minutes. Don't brown the mixture, reduce your heat if necessary.
- Add the squash, carrots, broth, fish sauce, sugar, and curry paste. Bring to a boil, then lower the heat and simmer, covered, until the vegetables are tender, about 20 minutes.
- Using a hand-held immersion blender, pureé the soup until silky smooth. (Alternatively, cool the soup slightly, then pureé in a blender in batches, making sure to leave the hole in the lid open to allow the steam to escape. Next stir in the coconut milk, lime juice, and salt. Bring everything to a simmer, then taste and adjust the seasonings.
- Serve soup into bowls and drizzle with Sriracha and garnish with the scallions and cilantro.
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