Updated: Nov 2, 2020
This soup will comfort you when you at a time when you need it the most.
2 tablespoons coconut oil
1 large onion, diced
1 (2-inch) piece of fresh ginger, peeled and thinly sliced
1 clove of garlic
1 lemongrass stalk, cut into 3-inch pieces
salt to taste
1medium butternut squashes (about 2 pounds), peeled, seeded and cut into about 3/4-inch cubes
1 can coconut milk
3 tablespoons Thai green curry paste, or to taste (
2 cups water
1 tablespoons fish sauce
Melt coconut oil in a large saucepan, add the diced onion and sauté on medium heat for 5 minutes, until the onions are translucent. Add ginger, garlic and lemongrass and sauté for another minute. Add salt, squash, and curry past and shauté for another 2 minutes. Add coconut milk and water and turn up the heat and bring to boil. Turn heat down to medium and cook uncovered until all the squash has a soft texture. Using an immersion blender, purée the soup until its velvety smooth. Add fish sauce to the pot and serve with garnishes.