A perfect Thai butternut squash soup as the temperature drops down everyday we naturally want to make some hearty, healthy and warming food. Aldi was selling butternut squash for 39 cents last week and I bought 2. What was I thinking? May be of using one this week and the second next week but I forgot all about it and it just stayed in the basket.
As I woke up at 6 am with a head ache that doesn’t seems to want to go away whatever I do I reach to get my phone(which is the first thing we all do these days). Do’t pretend to be too good you! I scanned my phone while I waited for the kids to let me know they were up too.
I found this recipe on Facebook then I remembered about my butternut squash. Dinner was sorted.Click here for the original recipe I knew I had red Thai curry paste, roasted peanut, fish sauce and of course butternut squash so I decided to give it a go. I obviously didn’t quite follow the recipe because I didn’t have all the ingredients like lime.
It’s spicy, warm and delicious the coconut milk and roasted peanut makes it a little more special as they are things that I like eating. Make it and you won’t be disappointed.
Thai Butternut Squash Soup
Prep Time: 10 minutes
Cook Time: 40 minutes
Number of servings: 6
2 butternut squash chopped in small cubes
2 tbsp oil
1 onion chopped
3 cloves garlic diced
3 tbsp red thai curry paste
1 chicken stock cube
2 tbsp fish Sauce (optional)
Water 1/2 cup
Salt to taste
1 can light coconut milk
- Heat a pot with oil.
- Add onion and cook for 3 minutes.
- Add curry paste, garlic and saute for about 2 minutes.
- Add the butternut squash, fish sauce and crumble the chicken stock cube.
- Add water.
- Season and cook till squash is soft enough to blend.
- Transfer into a blender or using a hand blender make a smooth paste.
- Transfer to the pot.
- Add the coconut milk and simmer in low heat for about 5 minutes.
- Serve with some roasted peanuts and chopped coriander.