Sweet coconut and spicy Thai curry make this Butternut Squash Soup creamy and delicious!
Author:Kristen Olson
Prep Time:15 mins
Cook Time:6 hours 15 mins
Total Time:6 hours 30 minutes
Yield:6 Servings 1x
Ingredients
Scale
1 tablespoon coconut oil
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 medium butternut squash (about 2 pounds), peeled, seeded and
chopped
4 cups vegetable stock
2 tablespoons red Thai curry paste
1/2 teaspoon coarse Kosher salt
1/4 teaspoon fresh pepper
1/2 cup full-fat coconut milk
2 teaspoons fresh lime juice
4 green onions, thinly sliced (about 1/4 cup)
Garnishes
Pepitas (pumpkin seeds), toasted
Unsweetened coconut flakes, toasted
Sliced green onions
Instructions
In a medium skillet, heat oil over medium heat. Add the onion and garlic; cook, stirring occasionally, until softened and golden brown.
In a 3- to 4-quart slow cooker, mix onion, squash, vegetable stock, curry paste, salt and pepper.
Cover; cook on Low heat setting 6 to 8 hours or 3 to 4 hours on High.
Stir the coconut milk and lime juice into the squash mixture. In a blender (or with an immersion blender), carefully blend the mixture until smooth. Serve with an extra swirl of coconut milk, topped with pepitas, coconut and green onions.