Butternut Squash Thai Curry Soup
Ingredients:
2 tablespoons vegetable oil
1 medium onion, chopped (about a cup)
1 teaspoon fresh ginger, grated
2 cloves garlic, minced
1 tablespoon red curry paste
4 cups cubed butternut squash, from one medium sized butternut squash
1 cup red lentils
1 teaspoon kosher salt
½ teaspoon ground black pepper
5 cups vegetable broth
½ cup full fat coconut milk
1 teaspoon Sriracha sauce, plus more as garnish
½ cup cilantro, chopped
Lime wedges & sliced red onion, as garnish – Optional
Instructions
Heat olive oil in a large Dutch oven over medium heat. Add onion, ginger, and garlic. Cook, stirring frequently, until onion is translucent, 3-4 minutes. Stir in the red curry paste and cook for another minute.
Add cubed butternut squash, red lentils, salt, black pepper, and vegetable stock. Bring it to a boil over medium-high heat, turn it down to medium-low, and let it simmer (stirring occasionally) for 20-25 minutes or until the squash cubes are cooked. You can check doneness by inserting a knife in one of the cubes. If it comes in and out easily, it should be cooked.
Off the heat, using an immersion blender blend the soup until it reaches your desired consistency. You can either blend it until smooth or live it chunky like I did.
Stir in the coconut milk and Sriracha. Give it a taste and add more seasoning if necessary.
Garnish with cilantro and sliced red onion if preferred. Serve with lime wedges.