Curried Butternut Squash Soup
"This Curried Butternut Squash Soup is MEGA creamy without any heavy cream. It's infused with red curry, ginger, garlic, coconut milk, and sriracha!..."
INGREDIENTS
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3 tablespoons coconut oil ((may substitute olive oil))
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1 sweet onion, diced
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2-4 tablespoons red curry paste (see note)
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1/4 teaspoon red pepper flakes ((optional))
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1 tablespoon freshly grated ginger
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8 garlic cloves, minced
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3 cups uncooked butternut squash (peeled, cut into 1”cubes, seeds separated)
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1 large sweet potato (peeled, cut into 1”cubes)
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3 medium carrots (peeled and chopped)
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4 cups low sodium chicken or vegetable stock
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1 teaspoon salt
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1/2 teaspoon pepper
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1 14 oz. can quality coconut milk ((I like Chakoah))
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2 tablespoons fish sauce
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1 tablespoon dried basil
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2 tablespoons lime juice
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Sriracha/Asian hot chili sauce to taste ((optional))
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Reserved butternut squash seeds
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1 tablespoon honey
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1/2 teaspoon coconut oil
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1/2 teaspoon Sriracha/ Asian hot chili sauce
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1/2 teaspoon salt
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1/4 teaspoon ground cumin
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Freshly squeezed lime juice
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1 cup roasted peanuts, chopped ( (a must! unless you're allergic))
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1/2 cup cilantro, roughly chopped ((optional))
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