Easy recipe for how to make the best butternut squash soup recipe. Creamy from the coconut milk and spicy from the curry powder and Thai chili peppers.
Prep Time: 10 minutesminutes
Cook Time: 1 hourhour
Total Time: 1 hourhour10 minutesminutes
Servings: 8
Ingredients
3tbspoil
1onion, diced
2leeks, washed thoroughly and sliced
2garlic cloves, minced
4cupsbutternut squash, cut into cubes
1-3Thai chili peppers, halved and deseeded
2tspcurry powder
2cupsvegetable or chicken broth
3/4cupscoconut milk
salt and pepper to taste
Instructions
Heat oil in a pot on medium heat.
Add onion, leeks and garlic. Stir often so they do not burn. Cook until tender and beginning to caramelize, about 5-7 minutes.
Add the cubed butternut squash, Thai chili peppers, and chicken broth. Bring to a boil, lower heat to a simmer and cover pot with a lid. Cook until the squash is tender, about 20 minutes.
Remove from the heat and stir in the coconut milk. Puree with an immersion blender or upright blender. If needed, add more broth or some milk to reach the desired thickness. Add salt and pepper, to taste.
Serve hot and ladle into a soup bowl. If desired, drizzle some extra coconut milk and sprinkle a little curry powder on top.