Ingredients: |
Ingredients: 3 tablespoons coconut oil or olive oil
1 sweet onion, diced
2-4 tablespoons red curry paste
1/4 teaspoon red pepper flakes (optional)
1 tablespoon freshly grated ginger
8 garlic cloves, minced
3 cups uncooked butternut squash peeled, cut into 1”cubes, seeds separated
1 large sweet potato peeled, cut into 1”cubes
3 medium carrots peeled and chopped
4 cups low sodium chicken or vegetable broth
1 teaspoon salt
1/2 teaspoon pepper
1 14 oz. can quality coconut milk
2 tablespoons fish sauce
2 tablespoons lime juice
Sriracha/Asian hot chili sauce to taste (optional)
|
Directions: |
Directions:Heat oil in a large soup pot over medium heat. When oil is hot, add, onions and sauté until onions are soft, about 3 - 5 minutes. Add red curry paste and red pepper flakes and sauté for 2 minutes. Add ginger and garlic and sauté for an additional minute.
Add squash, sweet potatoes, carrots and chicken stock. Season with salt and pepper. Bring to a boil, cover, then reduce heat to medium. Simmer for 15-20 minutes or until vegetables are soft.
When the vegetables are soft, turn off the heat and blend with a immersion blender until soup is smooth.
Add coconut milk and fish sauce to the soup and cook until soup is heated through (2-5 minutes).
When ready to server, stir in 2 tablespoons lime juice. Taste soup and add desired amount of Sriracha, salt and pepper to taste.
To serve, squeeze fresh lime juice onto individual bowls for a fresh pop and garnish with cilantro.
Instant Pot Directions
Turn the Instant Pot to Sauté. When the display reads HOT, add the oil.
Add the onion and sauté for 3 - 5 minutes or until they turn slightly translucent. Add red curry paste and red pepper flakes and sauté for 2 minutes. Add garlic, and ginger. Let cook for a minute, stirring constantly. Press Cancel to stop the Sauté mode.
Add broth and scrap the bottom of the pot well. Add squash, sweet potatoes, carrots, salt and pepper and stir well.
Put the lid on the pot and set the steam release knob to the Sealing position. Press the Manual (or Pressure Cook) button and then the + or - button to select 10 minutes.
When the cooking cycle ends, press Cancel and manually release the pressure. Open the lid after the pin in the lid drops.
Stir and blend with a immersion blender until soup is smooth. Add coconut milk and fish sauce to the soup.
When ready to server, stir in 2 tablespoons lime juice. Taste soup and add desired amount of Sriracha, salt and pepper to taste.
To serve, squeeze fresh lime juice onto individual bowls for a fresh pop and garnish with cilantro. |
This recipe for Thai Butternut Squash Soup is from