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Thai Coconut Curry Butternut Squash Soup

Morgan
  • 50 minutes
  • Serves 4

INGREDIENTS

1

Butternut squash, peeled, seeded, and cut into 1" cubes (about 4 cups), medium-sized

1/3 cup

Cilantro

2 cloves

Garlic

1 tsp

Ginger

1

Lime, Juice of

1/3 cup

Peanuts, unsalted dry roasted

1

Yellow onion, small

2 cups

Chicken or vegetable broth

1 15 ounce can

Coconut milk

2 tbsp

Thai red curry paste

1

Sriracha

1/4 tsp

Pepper, freshly ground

1/2 tsp

Salt

1 tbsp

Canola oil

1

Naan