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Thai Coconut Squash Soup
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Prep Time
15
mins
Cook Time
4
mins
Total Time
19
mins
Servings
4
Ingredients
4
cups
cubed butternut squash
1
can
of full fat coconut milk (400mL)
2
cups
low-sodium vegetable broth
1
tbsp
thai red curry paste
5
thin slices of gingerroot
1/4
tsp
brown sugar
1/8
tsp
of cayenne pepper
(or more to taste)
pinch of salt or Herbemare
pinch of fresh ground black pepper
sliced basil to garnish
Instructions
Combine all ingredients except basil in slowcooker. Cover and cook on low for 4 hours (or until squash is very tender)
Pour soup into high-speed blender and blend until smooth (or use immersion blender). Taste the soup and add in more cayenne, salt and pepper to taste.
Garnish with thinly sliced basil.
Keyword
appetizer, fall, gluten-free, nut-free, slow-cooker, soup/stew, soy-free, squash, Vegan