Fall is upon us and we all know what that means… soup, soup and more soup! This is a staple in my household every year and gives you regular butternut squash soup that extra little kick!
Prep Time – 20 minutes
Cook Time – 40 minutes
Servings – 8
Ingredients
2 Tbsp Avocado Oil
2 Medium Yellow Onions – roughly chopped
2 Cloves Garlic – chopped
2 inch Fresh Ginger – Peeled and Chopped
1 Butternut Squash – Peeled and Cubed
3-4 Carrots – Peeled and Chopped
4 Cups Organic Chicken Broth
2 Cups Water
1 1/2 Tbsp Fish Sauce
3 Tbsp Red Thai Chili Paste
1-2 tsp Red Pepper Chili Flakes
1 Can of Coconut Milk
3 Kaffir Lime Leaves
Sea Salt to Taste
Juice from Fresh Lime
Cilantro
Instructions
In a large pot over medium heat, add in the avocado oil (or coconut oil) along with the chopped onion, garlic and ginger. Sautee for 5-7 minutes until tender.
Add in the butternut squash, carrots, chicken broth, water, fish sauce, chili flakes and curry paste. Bring the soup to a boil and then to a simmer for about 20 minutes until the vegetables are tender.
Blend the soup with an immersion blender or you can cool the soup and transfer to a stand up blender. Once blended, add in the coconut milk, Kaffir lime leaves, lime juice and salt. Top with extra lime, cilantro and chili flakes and serve hot.
