Thai Curried Butternut Squash Soup

Yields: 4 servings

Thai Curried Butternut Squash Soup

Use 3 tablespoons of Thai red curry paste for a spicier, more flavorful soup. Don't forget the toppings! Unsweetened coconut flakes add a nice crunch.

  • 2 tablespoons coconut oil or olive oil
  • 2 pound butternut or kabocha squash
  • 1 medium yellow onion
  • 4 garlic cloves
  • 2 to 3 tablespoons Thai red curry paste
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon red pepper flakes (up to 1/4 tsp for spicier )
  • 1 tablespoon fresh lime juice
  • 4 cups (32 oz) vegetable broth
  • 1/2 cup full fat coconut milk for drizzling on top
  • 1/2 cup unsweetened coconut flakes
  • 1 handful fresh cilantro leaves
  1. Instructions are at http://cookieandkate.com/2014/thai-curried-butternut-squash-soup/.

Nutrition

  • Calories: 95
  • Fat: 7.07891015622 grams
  • Carbs: 7.89456968729 grams
  • Protein: 1.65646718737 grams