Thai Butternut Squash Soup
This red curry soup is perfect for fall and winter, topped with our Magic Broccoli Microgreens.
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Ingredients
- 1 Large Butternut Squash
- 2 Tbsp Oil
- 2 Tsp Salt
- 1 Tsp Pepper
- 2–3 Cups Chicken or Vegetable stock
- 1 Can full-fat Coconut Milk
- 2 Tbsp Red Curry Paste
- 1 Tbsp Lemongrass Paste
- 1 Tsp Ginger, freshly grated
- 2 Cloves Garlic, peeled & minced
- 1 Small White Onion, peeled & minced
- Juice of 1 Lime
- 1 Handful Fresh Basil, chopped
- 1 Handful Fresh Cilantro, chopped
- 1 Cup GoodLeaf Magic Broccoli Microgreens
Instructions
Preheat oven to 400°F.
Split butternut squash lengthwise, scoop out seeds, and rub with 1 tbsp oil, 1 tsp salt and 1/2 tsp pepper. Place cut side down on a baking sheet and roast for 60-90 minutes, until tender enough to insert a knife easily. Remove from oven and allow to cool. Once cool enough to handle, remove skin and set aside.
In a large stockpot, over medium heat, add remaining oil and heat until shimmering. Add onions, and remaining salt and pepper, and cook, stirring 1 minute. Add lemongrass, garlic, ginger, and curry paste and cook, stirring 2-3 minutes until onion has softened and curry is fragrant.
Add squash, coconut milk and enough stock to cover, plus 1”. Bring to a boil, reduce heat and simmer 15 minutes. If more liquid is required, add additional stock or water.
Remove from heat, add lime juice, basil and cilantro and blend using a hand blender until smooth. If you don’t own a hand blender, cool slightly before blending in blender or food processor, and do so in parts, until smooth. Scoop into bowls and garnish with GoodLeaf Magic Broccoli Microgreens.
Enjoy!
