Thai Coconut Curry Butternut Squash Soup - Gluten Free
The Thai Coconut Curry Butternut Squash Soup delivers a splendid fusion of sweet butternut squash and aromatic spices, all wrapped up in creamy, comforting coconut milk. This vibrant, gluten-free soup is both a feast for the eyes and a delight for the soul, with its bright orange hue and zesty herbs dancing on the surface.
Ingrédients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon red curry paste
- 4 cups butternut squash, peeled and cubed
- 1 can coconut milk
- 4 cups vegetable broth
- 1 tablespoon soy sauce
- 1 lime, lime, juiced
- 1/4 cup fresh cilantro, chopped
- Salt and and pepper to taste
- 1/4 teaspoon chili flakes
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion. Cook and stir until the onion is soft and translucent, about 5 minutes.
- Stir in the garlic, ginger, and red curry paste, cooking until fragrant, about 1 minute.
- Add the butternut squash cubes to the pot and stir well to coat with the aromatics and curry paste.
- Pour in the vegetable broth and coconut milk, bringing the mixture to a simmer.
- Cover the pot and cook until the squash is tender, about 20 minutes.
- Stir in the soy sauce, lime juice, salt, and pepper to taste.
- Top with fresh cilantro and sprinkle with chili flakes before serving.
Nutrition (per 100g)
Serving: 100g | Calories: 250kcal | Carbohydrates: 25g | Protéines: 4g | Fat: 17g | Sucre: 9g
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