Thai Curry Butternut Squash Soup

I love that butternut squash is readily available all year long. Butternut squash soup is a traditional dish at Thanksgiving for my family, topped with a small dollop of sour cream and sprinkled with bacon. Thanksgiving tradition is not something that I’m willing to tamper with!

Thai Curry Butternut Squash Soup

Thai Curry Butternut Squash Soup

Outside of Thanksgiving traditions, variations for butternut squash soup are fantastic! This recipe, adapted from Cooking Light, is an easy, one pot dish that everyone will love.

Enjoy!

Thai Curry Butternut Squash Soup

Thai Curry Butternut Squash Soup (prior to the immersion blender)

TJ's Thai Red Curry Sauce

TJ’s Thai Red Curry Sauce

Thai Curry Butternut Squash Soup

Thai Curry Butternut Squash Soup

 

Thai Curry Butternut Squash Soup

Makes 16-20 servings

Adapted from Cooking Light

Ingredients

1 tablespoon olive oil
2 large sweet onions, chopped
1 tablespoon freshly grated ginger
1 bottle Trader Joe’s Thai Red Curry Sauce
8 cups Trader Joe’s Organic Vegetable Broth
3 packages 32 ounce fresh cubed butternut squash (6 pounds total)
1 (14 ounce) can Trader Joe’s coconut cream
Kosher Salt, to taste
Optional
chopped dry roasted peanuts
cilantro leaves
lime wedges

Directions

1. In a large pot (I used a 7 1/4 quart dutch oven), heat olive oil.
2. Add onion and saute for a 4-5 minutes, until softened.
3. Add ginger and saute for another minute.
4. Add Red Thai Curry Sauce and heat through.
5. Add butternut squash and broth and bring to a boil.
6. Reduce heat to a simmer and let simmer for 15-20 minutes, until butternut squash has softened and cooked through.
7. Remove from heat.
8. Using an immersion blender, puree the onions and butternut squash. (Or, working in batches, use a standard blender to puree the mixture.)
9. Add the coconut cream and stir to combine.
10. Taste and add salt, if needed.
11. Optional: Serve with a sprinkle of chopped peanuts, cilantro and wedge of lime.
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Enjoy!
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Eat, Drink & Be Yummy!
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