Stay warm this winter with this creamy and spicy Thai Butternut Squash Soup
Course Main Course, Soup
Cuisine Thai, Thai-Inspired
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Author Two Market Girls
Ingredients
Soup
1(650 g)small butternut squash, peeled and cubed
1(260 g)spanish onion, peeled and diced
1tspground ginger
1tsponion powder
3-4cloves (18 g)garlic
3green thai chilis
1pinchsalt & pepper
1tbsp (18 g)better than bouillon vegetable base
2 1/2cups (600 mL)water
1tbsp (15 mL)soy sauce
2tbsp (10 g)fresh cilantro
1tbsp (15 g)almond butter
Toppings (Optional)
toasted almondsroughly chopped
cilantrominced
coconut milkswirled
thai green chilithinly sliced
Instructions
Preheat oven to 350F
Place diced butternut squash and onion on lined baking sheet. Sprinkle with ginger and onion powder.
Using the side of your knife, crush the garlic cloves and pull apart, spread throughout the butternut squash and onions. Roughly chop two of the thai chilis and spread on baking sheet. For the third chili you'll want to de-seed it before adding to mix unless you really like spicy food. Sprinkle with salt and pepper.
Bake for about 20 minutes or until the squash is fork tender.
To a high speed blender combine water and bouillion paste, blend until combined. Add the rest of the ingredients and blend until smooth. Add more water if you'd like it thinner.