Curried Thai Butternut Squash Soup
Ingredients
Directions
Cut butternut squash in half lengthwise and remove the seeds. Put both halves on a baking sheet and bake at 375F for an hour, or till squash is soft.
Scoop out the soft squash and mash in a large pot with the coconut milk and chicken broth (a food processor could also be used) and warm over medium heat.
Add the red bell pepper, scallions, lime juice, garlic, Thai red curry paste, sea salt and pepper. Keep on warm 10 minutes till bell peppers have softened and then add the spinach. Stir well and serve warm.
Category: Soups and Stews
Ingredients
- 1 large butternut squash, baked
- 1 can coconut milk
- 1 liter chicken broth
- 2 cups fresh baby spinach
- 2 red bell peppers, chopped
- 2 scallions, chopped
- 2 teaspoons lime juice
- 1 clove garlic, chopped
- 2-3 teaspoon Thai red curry paste
- 1/4 teaspoon sea salt
- black pepper to taste
Directions
Cut butternut squash in half lengthwise and remove the seeds. Put both halves on a baking sheet and bake at 375F for an hour, or till squash is soft.
Scoop out the soft squash and mash in a large pot with the coconut milk and chicken broth (a food processor could also be used) and warm over medium heat.
Add the red bell pepper, scallions, lime juice, garlic, Thai red curry paste, sea salt and pepper. Keep on warm 10 minutes till bell peppers have softened and then add the spinach. Stir well and serve warm.
Category: Soups and Stews
