Thai-Style Butternut Squash Soup Recipe
Prep Time:
10 minutes
Cook Time:
38 minutes
Servings:
4 Servings
Ingredients
  • 2 tablespoons avocado oil, divided
  • 6 cups butternut squash, chopped
  • 1 teaspoon salt, divided
  • 1 large shallot, diced
  • 2 garlic cloves, minced
  • 1 ½ tablespoons fresh ginger, grated
  • 1 serrano chili, seeds removed, diced, plus more for garnish
  • 1 teaspoon lemongrass paste
  • ½ teaspoon ground turmeric
  • 1 cup cilantro, chopped, plus more for garnish
  • ¼ cup lime juice
  • 1 (15-ounce) can coconut milk
  • 1 tablespoon soy sauce
  • pepper, to taste
Directions
  1. Preheat the oven to 400 F.
  2. Toss the cut squash with the oil and ½ teaspoon of the salt. Bake for 30 minutes.
  3. While that is cooking, chop the shallot, mince the garlic, grate the ginger, and dice the chili.
  4. In a soup pot, add oil and bring heat to medium-high. Add the shallot, ginger, and garlic. Sauté while stirring for 2 minutes.
  5. Now add the chili, lemongrass paste, and turmeric. Sauté for 8 minutes stirring frequently. (add a little water to the pan if it is getting dry)
  6. When the squash is done, add it to a blender along with the cooked items in the pot, the cilantro, remaining salt, lime juice, coconut milk and soy sauce. Blend until smooth. If you want the soup a little thinner, you can add some water starting with ¼ cup at a time.
  7. Serve and enjoy.