Winter is the time of year when you want to curl up with hot soups and stews for dinner.
Butternut squash soup is classic but can sometimes be overdone here in San Francisco. This recipe takes a riff on this already delicious soup and kicks it up a little.
Thai Butternut Squash Soup
- 1 tbsp Avocado oil
- 1/2 each Yellow onion chopped
- 1 tbsp Ginger minced
- 2 cloves garlic minced
- 1 tsp Coriander ground
- 5 cups Butternut squash large dice
- 1 can (13.6 fl.oz) Coconut milk unsweetened
- 2 cups Chicken stock unsalted
- 1 each Fresh Kafir lime leaf
- 1 tbsp Fish sauce
- 1 each Lime juiced
- TT Sea salt and pepper
- 4 tbsp Roasted cashews chopped
- 1 each Red fresno chile sliced thin
- 2 sprigs Mint chopped
- 10 sprigs Cilantro chopped
- 4 leaves Basil chopped
In a large pot cook the onion in avocado oil with a pinch of salt over medium heat until soft, about 5-10 minutes.
Add the garlic, ginger and coriander, cook one more minute.
Add the squash, coconut milk, stock and kafir lime leaf and bring to a boil. Reduce to a simmer and cook until squash is tender.
Remove the kafir lime leaf and discard. Pour the soup into a blender, add the fish sauce and lime juice and blend on high until smooth. ***Place a towel over the top of the blender lid and secure with your hand when blending to ensure that hot liquid does not escape.
Pour the soup into serving bowls and garnish with the cashews, herbs and chiles.
Need Avocado oil? - Buy "La Tourangelle, Avocado Oil"
Need Kafir lime leaf? -Buy a "Fresh ORGANIC Kaffir Lime Leaves"