THAI COCONUT CURRY BUTTERNUT SQUASH SOUP
10-12 SERVINGS
Adapted from: Morgan Eisenberg
2 TOLIVE OIL
8GARLIC CLOVES, chopped
1RED ONION, peeled and cut into small dice
4 tFRESH GINGER, minced
4 TTHAI RED CURRY PASTE
4#BUTTERNUT SQUASH, peeled and cubed
4 CCHICKEN STOCK
2, 15ozCANS OF COCONUT MILK
¼ C + 2 TFRESH LIME JUICE
KOSHER SALT & FRESH CRACKED PEPPER, to taste
SRIRACHA, garnish
ROASTED & SALTED PEANUTS, chopped for garnish
GREEN ONION, chopped for garnish
Heat oil in a large soup pot over medium heat. Add the garlic and onion and cook for 5 minutes. Add the ginger and curry paste and cook for an additional 3 minutes, stirring. Add the butternut squash, chicken stock and coconut milk. Season with salt and pepper. Bring to boil then reduce to simmer and cook an additional 20 minutes or until squash is very tender. Carefully transfer the soup to a blender and blend in batches until pureed. Refrigerate overnight. Rewarm the soup the next day and add the lime juice. Season to taste with salt and pepper. Garnish with a drizzle of sriracha sauce, peanuts and green onion.
10-12 SERVINGS
Adapted from: Morgan Eisenberg
2 TOLIVE OIL
8GARLIC CLOVES, chopped
1RED ONION, peeled and cut into small dice
4 tFRESH GINGER, minced
4 TTHAI RED CURRY PASTE
4#BUTTERNUT SQUASH, peeled and cubed
4 CCHICKEN STOCK
2, 15ozCANS OF COCONUT MILK
¼ C + 2 TFRESH LIME JUICE
KOSHER SALT & FRESH CRACKED PEPPER, to taste
SRIRACHA, garnish
ROASTED & SALTED PEANUTS, chopped for garnish
GREEN ONION, chopped for garnish
Heat oil in a large soup pot over medium heat. Add the garlic and onion and cook for 5 minutes. Add the ginger and curry paste and cook for an additional 3 minutes, stirring. Add the butternut squash, chicken stock and coconut milk. Season with salt and pepper. Bring to boil then reduce to simmer and cook an additional 20 minutes or until squash is very tender. Carefully transfer the soup to a blender and blend in batches until pureed. Refrigerate overnight. Rewarm the soup the next day and add the lime juice. Season to taste with salt and pepper. Garnish with a drizzle of sriracha sauce, peanuts and green onion.
