Thai Squash Soup - alive magazine
The red curry and ginger packs flavourful spice and heat, which lessen the need to add salt. Choose small butternut squash for the sweetest flavour. 1 Tbsp (15…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.
Cooking tools:
- Immersion blender
- Dutch oven
- Stockpot
- Stove
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Can opener
- Mixing bowl
- Saucepan
- Spoon
- Serving bowl
Ingredients
- 1 Tbsp (15 mL) vegetable or coconut oil
- 1/4 cup (60 mL) Thai red curry paste
- 1 onion, chopped
- 2 tsp (10 mL) julienned fresh ginger
- 1 stalk lemon grass, bulb smashed
- 2 small squash, peeled, seeded, and chopped (about 6 1/2 cups/1.625 L)
- 5 cups (1.25 L) water or low-sodium vegetable broth
- 14 oz (398 mL) can light coconut milk
- 2 Tbsp (30 mL) honey
- 1 cup (250 mL) plain Greek yogurt
- 1/4 cup (60 mL) chopped cilantro
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