Autumn Gold Butternut Squash Soup With Thai Inspired Flavors

Nutrition

Ingredients

Directions

1. 1

   Heat olive oil in a large soup pot

2. 2

   Add carrot , celery and onion , and stir in the curry paste and the chopped ginger

3. 3

   Cook until vegetables are tender and ginger is aromatic , 3 to 4 minutes

4. 4

   Add butternut squash , stirring to combine

5. 5

   Bring to a boil , then reduce heat and simmer until squash is fork-tender , about 30 minutes

6. 6

   Stir in chicken broth and light or regular coconut milk

7. 7

   Season with salt and pepper

8. 8

   Taste and adjust seasonings , if necessary

9. 9

   Use an immersion blender to puree soup

10. 10

    Alternatively , let the soup cool slightly and carefully puree in batches in a traditional blender

11. 11

    Garnish each serving with 1 or 2 pappadums , a tablespoon toasted coconut flakes and a tablespoon chopped fresh cilantro

12. 12

    A squeeze of fresh lime juice is also good

13. 13

    Enjoy !