Thai Coconut Curry Butternut Squash Soup | Recipe Cart

Name: Thai Coconut Curry Butternut Squash Soup | Recipe Cart
Total time: 50 min
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

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Thai Coconut Curry Butternut Squash Soup: A flavorful blend of spices and creamy coconut milk, perfect in just 50 minutes. Perfect for a cozy meal!

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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