Thai Butternut Squash Soup with Coconut Milk (Creamy, Spicy) Recipe | ChefDeHome.com

Ingredients

• 2 tbsp Thai Curry Paste, Red Curry Paste, *read notes if using homemade
• 2.5 lbs Butternut Squash, 1 fresh squash, peeled and cut into 6-7 large pieces.
• 2 tbsp Olive Oil
• 1 tbsp Ginger, about 1.5 inch, rough chopped
• 1 tbsp Garlic, about 3 large cloves, rough chopped
• 1 Yellow Onion, medium, about a cup when chopped
• 12 Oz Coconut milk, unsweetend
• 2 tbsp Sugar, adjust to taste
• 1 stalk Lemon Grass
• 2-3 Lime, to get a tsp zest and 2-3 tbsp juice
• 1/2 tsp Salt and Black Pepper, adjust to taste
• Fresh Herbs, such as basil, cilantro, for serving.
• 1 Bouillon Cube, vegetable or use stock instead of water