Spicy Butternut Squash Soup
Ingredients
The soup base
-
2
tablespoons
extra virgin olive oil
-
4
cups
butternut squash, cubed
-
1
medium
yellow onion, chopped
-
3
tablespoons
Thai red curry paste
-
1
teaspoon
ground ginger
-
¼
teaspoon
kosher salt
-
⅛
teaspoon
cayenne pepper
-
1
tablespoon
minced garlic
-
1
can (14-ounce)
reduced sodium vegetable broth
-
1
can (14-ounce)
light coconut milk
-
3
tablespoons
creamy peanut butter
-
1
tablespoon
rice vinegar
-
½
tablespoon
coconut sugar
For garnish
-
to taste
chopped fresh cilantro
-
to taste
toasted pepitas
Instructions
- Heat the oil in a large Dutch oven over medium heat.
- Add the squash, onion, curry paste, ginger, salt, and cayenne; stir to combine and cook until the onion is softened.
- Stir in the minced garlic and cook until fragrant.
- Pour in the vegetable broth and coconut milk; bring to a boil and then simmer until the squash is fork-tender.
- Stir in the peanut butter, rice vinegar, and coconut sugar; let simmer gently.
- Puree the soup until smooth, then return it to the pot.
- Serve hot, garnished with cilantro and pepitas.
Nutrition Facts (estimated)
Servings
4
Calories
319
Total fat
21g
Total carbohydrates
29g
Total protein
5g
Sodium
99mg
Cholesterol
0mg
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