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Thai Curry Butternut Squash Soup with Cilantro
Warm up with this rich Thai Curry Butternut Squash Soup featuring coconut milk, lemongrass, fresh cilantro, and a crunchy peanut topping. Easy 45-minute recipe!
Prep:
20 minutes
|
Cook:
25 minutes
6 servings
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Medium
Ingredients
1 butternut squash (approx. 2 to 2.5 lbs)
2 medium onions
4 cloves garlic
1 piece fresh ginger (approx. 0.5 oz / 1 tbsp minced)
2 TBPS olive oil
3 TBSP Thai curry paste (see related recipes)
3.4 cups vegetable broth (approx. 27 fl oz)
3 anchovies, finely chopped
2 tsp honey
2 stalks lemongrass
½ cup unsalted peanuts (approx. 2 oz)(leave out for flares and strictures)
½ cup fresh cilantro, coarsely chopped (approx. 0.5 oz)
1 organic lime
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1 butternut squash (flespompoen)
2 medium onions
4 cloves garlic
1 piece fresh ginger (approx. 15g)
2 TBSP olive oil
3 TBSP Thai curry paste (see related recipes)
800 ml vegetable broth
3 anchovies, finely chopped
2 tsp honey
2 stalks lemongrass
60 grams unsalted peanuts (leave out for flares and strictures)
15 grams fresh cilantro
1 organic lime
300 ml coconut milk
Salt and black pepper, to taste
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Dietary Therapies
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Instructions
- Peel the butternut squash, halve it lengthwise, and use a spoon to scoop out the seeds and fibrous core. Cut the squash into 2 cm (¾-inch) cubes. Coarsely chop the onions and garlic, and finely chop the ginger.
- Heat the olive oil in a large soup pot over medium heat. Add the cubed squash, onions, garlic, and ginger. Sauté for 5 minutes.
- Stir in the Thai curry paste, vegetable broth, chopped anchovies, and honey.
- Using the flat back of a chef's knife, bruise the lemongrass stalks to release their essential oils, then add them to the pot.
- Bring the soup to a boil, then reduce the heat to low. Cover and let simmer for 25 minutes until the squash is tender.
- While the soup simmers, finely chop the peanuts and coarsely chop the cilantro. Wash the organic lime and grate the green zest.
- Remove the lemongrass stalks from the pot. Pour in the coconut milk and purée the soup with an immersion blender until smooth. Season with black pepper and salt to taste
- Ladle the soup into deep bowls. Top with chopped cilantro, peanuts, and lime zest. Serve with lime wedges on the side if desired.
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