Autumn Gold Butternut Squash Soup - With Thai Inspired Flavors

Ingredients

• 2 tablespoons olive oil
• 2/3 cup diced carrot
• 1/2 cup diced celery
• 2/3 cup diced onion
• 1 tablespoon red curry paste
• 2 teaspoons chopped fresh ginger
• 4 cups cubed butternut squash (about 1 medium squash)
• 4-6 cups low sodium chicken broth
• 1/2 cup coconut milk (light or regular)
• sea salt & fresh ground pepper, to taste
• pappadams, to garnish
• toasted coconut flakes, to garnish
• chopped fresh cilantro, to garnish

Directions

1. 1

   Heat olive oil in a large soup pot. Add carrot, celery and onion, and stir in the curry paste and the chopped ginger. Cook until vegetables are tender and ginger is aromatic, 3 to 4 minutes.

2. 2

   Add butternut squash, stirring to combine. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Stir in chicken broth and light or regular coconut milk. Season with salt and pepper.

3. 3

   Use an immersion blender to puree soup. Alternatively, let the soup cool slightly and carefully puree in batches in a traditional blender.

4. 4

   Garnish each serving with 1 or 2 pappadums, a tablespoon toasted coconut flakes and a tablespoon chopped fresh cilantro.