Thai Curried Butternut Soup
YIELD
6 CUPS
PREP TIME
15 MINUTES
COOK TIME
50 MINUTES
TOTAL TIME
1 HOUR 5 MINUTES
WHAT TO GET FROM YOUR BOER AND BUTCHER
1L BOER AND BUTCHER CHICKEN OR VEGETABLE STOCK
COCONUT CREAM
THAI RED CURRY PASTE
ROASTED MIXED NUTS
SRIRACHA – OPTIONAL
INGREDIENTS
- 2 tblsp canola oil
- 2 cloves garlic, minced
- 1 brown onion, diced
- 1 tbls fine coriander
- 2 stalks celery, diced
- 1 tblsp ginger, freshly grated
- 2tbls thai red curry paste
- 1tbls sugar
- 1 Large sized butternut, peeld, seed and cut into cubes (about 5 cups )
- 1L Boer and Butcher Chicken or Vegetable stock
- 1/2t salt, plus more to taste
- 1/2t pepper, plus more to taste
- 1 tin coconut cream
- Juice of 1 lemon – optional
- Sriracha to taste – optional
- 1/2 cup coriander, chopped to garnish
- Cream to drizzle
- 1/3 cup chopped roasted mixed nuts
- Toasted ciabatta, to serve, optional
STEPS
Heat the oil in a large soup pot over medium heat. Add in the garlic, onion, celery, and fine coriander. Sauté until soft and fragrant, about 3 minutes
Add in the ginger, curry paste and sugar, stir to combine with onion and garlic. Cook for 3 more minutes stirring often – add a splash of water.
Add in the raw butternut cubes and pour in the stock, stirring to combine. Cook for 40min, or until butternut is tender. Add more water if needed, depends on how thick you like your soup. Season with salt & pepper. Remove from heat and let it cool for a few minutes.
Blend the soup.
Before serving, gently simmer soup and mix in the coconut cream (save a few tbls to garnish), and the lemon juice (if using). Season with additional salt & pepper, if desired add a swirl of sriracha to taste for extra spice.
Pour into bowls and drizzle with the remaining coconut cream, sprinkle with chopped coriander and toasted nuts.
Serve with warm toasted ciabatta bread.
