Thai Butternut Squash Soup
Servings: 8 servings
Calories: 159kcal
A creamy and spicy butternut squash soup that is pure comfort food in a bowl. Roasted butternut squash adds a depth of flavor that pairs well with red Thai curry flavors.
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Ingredients
- 1 medium butternut squash
- 1 medium onion
- 2 teaspoons fresh ginger, grated
- 2 teaspoons Red Thai curry paste
- 1 tablespoon olive oil
- 1 tablespoon coconut oil
- 14 oz coconut milk, canned
- 2 cups vegetable stock
Instructions
Roast the Butternut Squash
- Peel the butternut squash and remove all seeds. Cut into 1 inch chunks.
- Preheat the oven to 200C/400F degrees.
- Place the butternut squash in a roasting tin, drizzle with the olive oil and roast for 30 minutes until soft and golden brown.
- Heat the coconut oil in a large saucepan and saute the onion for 5 minutes.
- Add the fresh ginger and red Thai curry sauce and cook for 2 minutes..
- Add the stock and coconut milk and simmer for 5 minutes.
- Add the roasted butternut squash to the pot and simmer for a further 5 minutes.
- Remove the soup from the heat and blend with a hand blender.
- Serve, slurp and enjoy!
Notes
Makes 8 servings
Air Fryer Butternut Squash: Cook the butternut squash at 375°F (190°C) for about 15-20 minutes, shaking or shaking the pieces halfway through the cooking time. The squash should be golden brown and fork-tender when done. Adjust the cooking time as needed, as it may vary depending on your air fryer model.
Nutrition
Serving: 1serving | Calories: 159kcal | Carbohydrates: 9g | Protein: 2g | Fat: 14g | Fiber: 1g | Net Carbohydrates: 8g