Thai Coconut Curry Soup
Ingredients
The soup
-
½
medium
butternut squash (about 1 ½ cups, cooked)
-
1
teaspoon
coconut oil
-
¼
cup
diced onion
-
2
cloves
garlic, minced
-
a little over 2
cups
Young Thai Coconut (both the water and meat)
-
1
teaspoon
fresh ginger, minced
-
1
teaspoon
curry powder
-
½
teaspoon
fine sea salt
-
water
if needed for desired texture
Optional toppings
-
Dried Cranberries
-
Walnuts
-
Toasted Pumpkin or Squash seeds
Instructions
- Preheat the oven to 400°F.
- Cut the squash in half lengthwise and place face-down on a baking sheet. Bake for 30-45 minutes until tender.
- Melt coconut oil in a skillet over medium-high heat and sauté onion and garlic until translucent, about 8 minutes. Set aside to cool.
- Open the coconut, pour the water into a blender, and scrape out the flesh. Blend until smooth.
- Add half of the roasted squash, cooked onions and garlic, curry, ginger, and salt to the blender. Blend until creamy, adjusting texture with water if needed.
- Transfer the soup to a pot and heat until piping hot.
- Serve immediately, garnished with optional toppings.
Nutrition Facts (estimated)
Servings
2
Calories
240
Total fat
9g
Total carbohydrates
42g
Total protein
3g
Sodium
605mg
Cholesterol
0mg
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