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Thai-Style Butternut Squash Soup with Coconut Milk

Jennifer Segal
  • 50 minutes
  • Serves 8

INGREDIENTS

2 1/2

lbs Butternut squash, pre-cut

3

Carrots, large

1/3 cup

Cilantro, fresh

3 cloves

Garlic

2 tbsp

Ginger, fresh

1/2

Lime, Juice of

3/4 cup

Peanuts, salted

4

Scallions

2

Yellow onions, medium

6 cups

Chicken broth

1 14 ounce can

Coconut milk, unsweetened

3 tbsp

Thai red curry paste

1 1/2 tbsp

Fish sauce

1

Sriracha sauce

1/4 tsp

Salt

3 tbsp

Sugar

2 tbsp

Vegetable oil