Thai Butternut Squash Soup with Coconut Milk (Creamy, Spicy) Recipe

Name: Thai Butternut Squash Soup with Coconut Milk (Creamy, Spicy) Recipe
Ingredients: 2 tbsp Thai Curry Paste, Red Curry Paste, *read notes if using homemade; 2 1/2 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

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An easy recipe for Butternut Squash Soup with coconut milk, and Thai curry flavors prepared in Instant Pot for a speedy fix for chili night dinner. Refrigerate for a week. Freeze up-to 6 months. Gl...

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Ingredients

2 tbsp Thai Curry Paste, Red Curry Paste, *read notes if using homemade
2 1/2 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