Thai Roasted Butternut Squash Soup
The color of this soup will amaze you! It is so orange and bright that you think it has to be bad for you- but it is so good for you. The colors of butternut squash and carrots shine through.
The Lime, Coconut Milk and Red Curry Paste add such a surprise kick.
Has anyone cooked with coconut oil? Here is your chance!
Have any of you ever tried to cut-up a butternut squash? It is a work-out in itself! This was the first time I have roasted it first, and it saved so much time. Roasting will be my only method from now on!
INGREDIENTS
1 Tablespoon Coconut Oil
1 Onion (diced)
4 Cloves of Garlic (minced)
1 Tablespoon Fresh Ginger (minced)
2 Tablespoons Red Curry Paste
1/2 teaspoon Sea Salt
1 Large Butternut Squash
4 Medium Carrots (roughly chopped)
3 Cups Chicken or Vegetable Broth
1 Tablespoon Brown Sugar
2 Tablespoons Fresh Squeezed Lime Juice
1 Can Coconut Milk
STEP ONE: Roasting the Butternut Squash: Cut it in half length-wise. Spoon the seeds out. Grab a cookie sheet and put a little bit of water into it. Now, place the butternut squash face down.
STEP TWO: Preheat oven to 350 degrees. Roast the squash for 40 minutes.
STEP THREE: Scoop the squash out of the skin and set aside.
STEP FOUR: Heat the coconut oil over medium high heat. Watch it melt!
STEP FIVE: Add the onion and garlic. Cook for 5 minutes.
STEP SIX: Add in the ginger, spices and curry paste. Mix all together. Cook for 3 more minutes.
STEP SEVEN: Add in the chopped carrots and and roasted butternut squash.
STEP EIGHT: Stir in the coconut milk, lime, sugar and chicken/vegetable broth.
STEP NINE: Simmer for 20 minutes.
STEP TEN: Grab that immersion blender~ and puree the soup!
Top with Cilantro and Enjoy!
Recipe Adapted From: http://www.runningonrealfood.com/thai-style-roasted-butternut-squash-carrot-soup-vegan-gluten-free/
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