Thai Butternut Squash Soup with Coconut Milk

Name: Thai Butternut Squash Soup with Coconut Milk
Ingredients: 2 tbsp Thai red curry paste (see 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 fresh ginger (about 1.5 inches, rough chopped); 1 tbsp garlic (about 3 large cloves, rough chopped); 1/2 tsp onion powder; 12 oz coconut milk (unsweetened); 2 tbsp sugar; 1 stalk lemongrass; 3 limes (zest of 1 lime, plus 2-3 tbsp juice); 1/2 tsp salt and black pepper (adjust to taste); Fresh herbs (basil, cilantro, or both, for serving)

www.maemaescookbook.com

This creamy, slightly spicy Thai Butternut Squash Soup is a perfect balance of flavors—rich coconut, warm curry, bright citrus, and a hint of sweetness. Great as a starter or a main dish!

View full recipe on www.maemaescookbook.com

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Ingredients

2 tbsp Thai red curry paste (see 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 fresh ginger (about 1.5 inches, rough chopped)
1 tbsp garlic (about 3 large cloves, rough chopped)
1/2 tsp onion powder
12 oz coconut milk (unsweetened)
2 tbsp sugar
1 stalk lemongrass
3 limes (zest of 1 lime, plus 2-3 tbsp juice)
1/2 tsp salt and black pepper (adjust to taste)
Fresh herbs (basil, cilantro, or both, for serving)