• Natalie Lavers

Spicy Butternut Soup

Updated: Nov 2

This soup will comfort you when you at a time when you need it the most.


Ingredients:

  • 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

Garnishes:

  • lime

  • coconut slices

  • chili peppers


Directions:


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.

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