Healthy and delicious butternut squash soup with a Thai twist.
Author: Jen Nikolaus
2 1/2tsp.red curry paste
1cupchicken or vegetable broth
2tsp.light brown sugar
114-oz can light coconut milk
chopped peanutsfor serving
chopped cilantrofor serving
Cut your butternut squash in half and place on a microwave plate, cut side down. Add a couple tablespoons of water to the plate and place in the microwave. Cook for 5 minute increments, until squash is tender (about 10-15 minutes).
Meanwhile, add oil to a saucepan over medium-high heat. Add onion and sauté for 3 minutes. Add red curry paste, garlic and ginger. Stir constantly for 1 minute.
Add the chicken broth, brown sugar, coconut milk and salt. Bring to a boil and reduce heat and simmer 5 minutes.
When butternut squash is tender, remove from microwave and using a spoon, scoop out the flesh of the squash halves and place in blender. I used my Vitamix (add only half at a time if your blender is smaller).
Pour mixture from saucepan into the blender with squash. Remove center piece of blender lid to help steam escape and place a paper towel over it just in case soup splatters. Blend until smooth.
Serve in bowls with with chopped cilantro, peanuts on top and lime on the side. Enjoy!