Thai Butternut Squash and Coconut Soup with Cilantro

This one is probably my new favorite soup EVER. And, it can be made much spicier than the recipe here - it is warming and thick and very filling. It's much easier if you already have some butternut squash roasted and on hand, but if not you can roast a squash on 425F for about 35 minutes and scoop out as much pulp as you need!

Thai Butternut Squash and Coconut Soup with Cilantro

Ingredients:
-4 cups butternut squash puree
-2 cups vegetable broth
-2 tsp. peanut oil
-1 large yellow onion, finely chopped
-2 cloves garlic, minced
-1 tsp. minced ginger
-1 red bell pepper, finely chopped
-1 can coconut milk
-2 tbsp. red curry paste
-1/2 cup natural creamy peanut butter
-1 tbsp. brown sugar
-2 tsp. soy sauce
-2 tbsp. lime juice
-1/3 cup finely chopped cilantro
-Sriracha or sambal oelek chili paste for serving

Method:
In a blender, combine the squash and the vegetable broth until blended and smooth. Pour into a large soup pot and heat on low, stirring occasionally. 

In a large frying pan or wok, heat the peanut oil over medium heat and then add the chopped onion. Stir until it's browning a bit, about 8-10 minutes. Then add the garlic, ginger, and bell pepper and stir another minute or two. Add the coconut milk and stir to combine. Once it's hot, add the curry paste and peanut butter and stir until combined. Then add the brown sugar and soy sauce.

Coconut-pepper-onion mix, before it's added to the squash

Slowly pour the coconut-pepper mix into the soup pot where your squash mix is simmering. Stir to combine and let simmer for about 30 minutes. Add the lime juice and chopped cilantro and let simmer another 15 minutes.

Pour into bowls and serve with chili sauce of your choice!