Ingredients
Scale
- 1 Large Butternut squash (3-5 lbs)
- ¾ Cup Light Coconut milk
- ½ Medium Sweet onion (chopped)
- 1 Tablespoon Olive oil
- 1 Teaspoon Thai Red Curry paste
- 1 Tbsp. Garlic powder
- 1 Tbsp. Marjoram
- 1 Tbsp. Thyme
- 1 Tbsp. Sage
- ½ teaspoon Salt
- 1/4 teaspoon Black pepper
- ½ teaspoon Turmeric powder
- 3–6 Cups water (level with squash)
- Fresh Lime juice (squeezed on top of bowls, highly suggested)
- Lime wedges for garnish
- Dollop of sour cream, yogurt or crème fraiche
Instructions
- Begin by peeling the outer layer of the squash using a vegetable peeler. Carefully cut the squash in half. Remove the seeds. Cut the squash into small 1-inch chunks.
- In a large pot add all of the contents except the water. Heat on medium heat for 2-3 minutes stirring often.
- Add the water and stir until fully mixed. The water level should be about the same as the level of the squash. So, depending on the size of your squash it could be somewhere between 3-6 cups.
- Cook on medium heat for 20 minutes or until the squash is softened and can be pierced with a fork.
- Blend all of the contents either using a stick or immersion blender, or a large heat proof blender. Blend until desired thickness.
- Simmer an additional 5-10 minutes until completely warmed through.
- Serve with a dab of plain yogurt or sour cream, and a wedge of lime squeezed over the top.
- Enjoy!
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Soups
Nutrition
- Serving Size: 1 bowl
- Calories: 147
- Sodium: 247 mg
- Fat: 10 gr
- Saturated Fat: 6.8 gr
- Carbohydrates: 15.5
- Fiber: 3.3
- Protein: 2.1 gr
- Cholesterol: 0 mg
