Thai-Inspired Butternut Squash Soup

Thai! And Butternut squash! Together! It's the best of both worlds for fall! (And butternut squash soup is not only nutrient-dense, it's super filling!)

Ingredients for Thai-Inspired  Butternut Squash Soup

• 1 Butternut Squash
• 1 c chopped onions
• 1 T ginger
• 1 T garlic
• 2 T Thai curry paste
• 2 C broth
• 1 Tcoconut sugar
• 2 T fish sauce
• 2 c coconut milk
• dash of salt & pepper
• garnishes: crushed peanuts, chopped cilantro, squeeze of lime

Directions for Thai-Inspired Butternut Squash Soup

1. Roast the butternut squash (whole) in an oven at 400 F, until soft (30-45 minutes)
2. Peel the skin and remove the seeds, scooping the flesh into the VitaClay pot
3. Add all ingredients except garnishes to clay pot
4. Cook 20-30 minutes "fast", then using a hand-immersion blender, puree the soup
5. If it's too thick, add a little more broth and stir
6. Ladle into bowls and garnish with crushed peanuts and cilantro, serve with lime wedges

This soup is so delicious! It's a completely different flavor than regular butternut squash soup, and you can even make a big batch and just flavor some of it with the Thai flavors.

I had a batch already made, and just stirred in the Thai ingredients, and it was amazing! (I didn't have peanuts, so I stirred in some peanut butter and it worked like a charm!)

Butternut squash soup is also super filling and nutrient-dense, so it can be served for a meal or as a side to a meal.