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Thai Butternut Squash Soup

Shannah
  • 2018 minutes
  • Serves

INGREDIENTS

1 tbsp

canola oil

1

large carrot, finely chopped

1

medium onion, finely chopped

1 tsp

grated fresh ginger

3 cloves

garlic, minced

1 1/2

to 2 tsp red curry paste

1 14.5 ounce can

unsweetened coconut milk

4 1/2 cups

low sodium chicken or vegetable broth

3 lb

butternut squash (about 1 large or 2 medium)

1 tbsp

lime juice

1/2 tsp

salt

1/2 tsp

white pepper