The aroma of this Thai-Style Butternut Squash has won guests over who would otherwise take a pass on butternut squash soup. The rich aromas from sweet, savory coconut cream followed with a nice light curry glow will entice your guests every time you make it.
|Cook Time:||30 minutes|
|Prep Time:||20 minutes|
|Servings:||6 – 8|
The rich aromas
- 2 – 3 tablespoons EVOO or Coconut Oil
- 24 ounces Butternut Squash, raw and cubed
- 1/2 cup Leeks, washed and thinly sliced
- 3 cloves Garlic, diced
- 3 tablespoons Thai Yellow Curry Paste
- 1 can (14 ounces) Coconut Cream, thick and rich preferred
- 4 cups Chicken Bone Broth +2 Tbsp Chicken Bouillon Paste
- 1/3 cup Shiro Miso (mild yellow)
- 1 tablespoon Fish Sauce
- 1 – 2 teaspoons Ground Turmeric
- Arrowroot Powder (for thickening)
- optional items: Baby Sweet Peppers, matchstick slices; Wontons; Chicken Breast, cooked and shredded
- In a Dutch oven or stockpot over medium heat, sauté butternut squash and leeks in EVOO or coconut oil. As squash and leeks are cooking, warm 4 cups chicken bone broth or water in a large pot on the stovetop or in a microwave-safe bowl in the microwave. (This will shorten your cooking time later.) When squash begins to soften, add garlic and continue cooking until squash is fork-tender.
- To the warm broth or water, add curry paste, miso and chicken bouillon. Stir to incorporate. Add to sautéed mix along with coconut cream and fish sauce, stir. Add turmeric a teaspoon at a time, stir after each addition, until desired color is reached. Reduce heat to simmer and cook for 20 to 30 minutes.
- While soup is simmering, pan fry wontons in large skillet over medium heat drizzled with EVOO or coconut oil.
- If you prefer a thicker texture, thicken the soup by sprinkling arrowroot powder and whisking it in until you reach the desired consistency. When ready to serve soup, garnish each bowl with (optional) shredded chicken, baby sweet pepper sticks, and wontons.