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Thai Butternut Squash Soup

Posted: Thursday, November 21, 2013

 

This soup is the best way to satisfy the sweet and savory cravings. Try adding tofu or chicken to make this dish a little heartier. 

 

Ingredients:

oil olive

1 onion, diced

2 medium carrots, diced

1 butternut squash, peeled & cubed

2-3 large red potatoes, cubed

1 can coconut milk

2 cups vegetable stock or water

1 small lime, juiced

2 teaspoons organic turmeric

1 teaspoon organic garlic minced

1 teaspoon organic chili powder

salt to taste

chives, roughly chopped, for serving

 

Directions:

In a large pot, sauté the onions, carrots, turmeric, garlic and chili powder in olive oil for 5-7 minutes or until the onions begin to turn clear. Add stock, coconut milk, squash and potatoes and bring to a summer. Let simmer for 20-25 minutes or until the squash is soft. Puree with a blender. Add lime juice and salt. Enjoy as is or poured over a bowl of rice.

 

Learn more about turmeric!

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