Ingredients
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2 tablespoons olive oil
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1/2 cup diced celery
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2/3 cup diced onion
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1 tablespoon red curry paste
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2 teaspoons chopped fresh ginger
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4 cups cubed butternut squash (about 1 medium squash)
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4 -6 cups low sodium chicken broth
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1/2 cup coconut milk (light or regular)
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pappadams, to garnish
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toasted coconut flakes, to garnish
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chopped fresh cilantro, to garnish
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fresh lime wedge, optional to serve
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2/3 cup diced carrot
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sea salt & fresh ground pepper, to taste
Instructions
- Heat olive oil in a large soup pot. Add carrot, celery and onion, and stir in the curry paste and the chopped ginger. Cook until vegetables are tender and ginger is aromatic, 3 to 4 minutes.
- Add butternut squash, stirring to combine. Bring to a boil (add a little chicken broth if necessary), then reduce heat and simmer until squash is fork-tender, about 30 minutes. Stir in chicken broth and light or regular coconut milk. Season with salt and pepper; taste and adjust seasonings, if necessary.
- Use an immersion blender to puree soup. Alternatively, let the soup cool slightly and carefully puree in batches in a traditional blender.
- Garnish each serving with 1 or 2 pappadums, a tablespoon toasted coconut flakes and a tablespoon chopped fresh cilantro. A squeeze of fresh lime juice is also good. Enjoy!