Ingredients
2tbspolive oil
1mediumyellow onion,chopped
3clovesgarlic,minced
1tbspginger,peeled and minced
1 ½tbspThai red curry paste
5cupschicken broth,low-sodium
2 ½lbsbutternut squash,peeled, seeded, and diced into ¾-inch cubes
1tbspbrown sugar
salt
1cupcoconut milk,full fat, divided
1tbspfresh lime juice
½cuphoney roasted peanuts,or unsalted peanuts, chopped, for serving
¼cupfresh cilantro,chopped, for serving
red pepper flakes,for serving (optional)
Preparation
Heat olive oil in a large pot over medium heat. Add onion and saute for 5 minutes then add garlic and ginger and saute for 1 minute.
Add Thai red curry paste and saute for 1 more minute. Stir in chicken broth, while scrapping bottom of pan.
Add squash and sugar and season with salt to taste.
Bring to a boil over medium-high heat then reduce heat to medium-low, cover and simmer, stirring occasionally for about 15 to 20 minutes, until squash is very soft.
Stir in ⅔ cup of coconut milk and lime juice. Puree soup with an immersion blender. Season with more salt as needed.
Serve warm topping each serving with additional coconut milk, peanuts, cilantro, and red pepper flakes. Enjoy!
