Winter has suddenly arrived here in South Africa, and what better way to keep warm than with this Spiced Thai Butternut Soup. Colds and Flu abound and the warming goodness of ginger and garlic and roasted butternut is a perfect way to help recover and spend a cozy evening under a blanket in front of your favourite TV series.
I love how the roasted butternut gives this soup a full bodied flavour and its so healthy. I have used creamy coconut milk instead of cream, and with a kick from the red thai curry paste it is sure to become a winter favourite in my house. Roast a handful of peanuts to toss in once it is served, and a squeeze of lime juice will give that extra zing.
Keep warm my friends.
- 1 tsp coconut oil
- 1 chopped onion
- 2 1/2 tsp red curry paste
- 1 1/2 tsp minced fresh garlic
- 1 tsp minced fresh ginger
- 1 cup chicken stock
- 2 tsp brown sugar
- 500 g butternut cubed
- 1 can coconut milk
- 1/4 tsp salt
- 1/4 cup cilantro/coriander leaves chopped
- Lime wedges and roasted peanuts
Heat oven to 175ºC and roast the butternut until soft but not brown. I love how this adds to the flavour. Alternatively you can just steam the butternut until soft.
Heat a saucepan over medium high heat and add oil and onion, and saute for 3 minutes.
Add curry paste , garlic, and ginger and saute for a minute or two, stirring constantly.
Add the roasted butternut and the stock and cover and bring to the boil.
Reduce the heat, and add the coconut milk and salt to taste. Simmer for 5 minutes stirring frequently.
Blend everything until smooth using an immersion blender, or in a food processor.
As a delicious addition serve with a side bowl of roasted peanuts to add to the soup, and lime wedges for a fresh squeeze of added zing.