Thai Butternut Squash Soup Friday, January 24 2014
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.
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
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.