Thai Butternut Squash Soup     Serves 4-6
The beauty of this soup is that you can use any sized squash or purchase the pre-cut and peeled squash pieces. Use just enough stock to almost cover the squash- not more.

This soup is from my Nourishing Soups Cookbook. It’s an ebook and comes immediately to your inbox when you order it.

INGREDIENTS

 I butternut squash, peeled and seeded, cut into cubes

 1 ½” piece of ginger, sliced and chopped

 4 clove of garlic, sliced

 1 lime juiced (have another lime on hand in case it’s shy on juice)

 1 15oz can of full fat coconut milk or coconut cream

2 Tablespoons Thai Red Curry Paste (Thai Kitchen brand is fab)

4 cups water or stock (may not use it all)
If using water, add ½ chopped onion

1/2-3/4 teaspoon sea salt

 Garnish

1/2 bunch cilantro, chopped
1/2 apple, chopped

 METHOD

Combine squash, ginger and garlic in soup pot with just enough water/stock to barely cover squash.
Bring to the boil, lower to simmer until squash is soft, about 25 minutes
Add lime juice, coconut milk and salt.

Off heat, stir in curry paste and leave on stove 10 minutes, covered.

Puree soup with hand blender or carefully ladle into blender.

Garnish with chopped apples and cilantro and enjoy!