thai curry butternut squash soup

(from jennahenna’s recipe box)

Source: paleopot

Categories: paleo

Ingredients

  • 1 large butternut squash (about 6 cups cubed)
  • 1 can (14 ounces) coconut milk.
  • 2 cups of chicken stock.
  • 2 carrots, peeled and chopped.
  • 2 heaping tbsp of red curry paste.
  • 1 small red onion, chopped.
  • 1″ piece of ginger, grated.
  • 6 cloves of garlic, chopped

Directions

  1. All recipes are to be cooked on low heat for 4 to 6 hours.

  2. .Blend or puree when cooking is finished. That’s it. An immersion blender is ideal for this. If you don’t have one, let your mix cool before transferring it to a blender or food processor.

  3. .Garnish with anything from cinnamon and nutmeg, to curry powder, pumpkin seeds, and of course bacon

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