Thai Coconut Curry Butternut Squash Soup | Recipe Cart | Recipe Cart

Ingredients

• 1 tablespoon canola oil (if cooking on stovetop)
• 2 cloves garlic, minced
• 1 small yellow onion, diced
• 1 teaspoon ginger, freshly grated
• 2 tablespoons Thai red curry paste
• 2 cups chicken or vegetable broth
• 1 medium-sized butternut squash, peeled, seeded, and cut into 1″ cubes (about 4 cups)
• 1 (15-ounce) can coconut milk, divided
• Juice of 1 lime
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon freshly ground pepper, plus more to taste
• Sriracha to taste, optional
• 1/3 cup cilantro, chopped, to garnish
• 1/3 cup unsalted, dry-roasted peanuts, chopped, to garnish
• Naan, to serve, optional