Thai Butternut Squash Soup
 
Ingredients
  • 1 teaspoon canola oil
  • 1 cup chopped onion
  • 2½ teaspoons red curry paste
  • 1½ t minced fresh garlic
  • 2 T minced fresh ginger
  • 1 cup fat-free, lower-sodium chicken broth
  • 4 c pureed butternut squash
  • 1 (14-ounce) can light coconut milk
  • 1½ teaspoons fish sauce (optional)
  • Garnish
  • ¼ cup cilantro leaves
  • 1 lime, cut into 8 wedges
Instructions
  1. Heat a medium saucepan over medium-high heat. Add oil; swirl to coat. Add onion; sauté 5 minutes. Add curry paste, garlic, and ginger; sauté 3min stirring constantly.
  2. Add broth, fish sauce and squash. Use blender until smooth.
  3. Heat stirring constantly, add coconut milk and return to simmer
  4. Garnish with 1 tablespoon cilantro. Serve with lime wedges.
Recipe by Grant Family Reunion at http://grantreunion.ca/2016/12/01/thai-butternut-squash-soup/