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. 



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



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!