Thai Butternut Squash, Sweet Potato, Carrot Soup
Ingredients:
Thai Butternut Squash, Sweet Potato, Carrot Soup
- 3 tablespoons coconut oil (may substitute olive oil)
- 1 sweet onion, diced
- 1/4 cup red curry paste
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon freshly grated ginger
- 8 garlic cloves, minced
- 3 cups uncooked butternut squash, peeled, cut into 1”cubes, seeds separated
- 1 large sweet potato, peeled, cut into 1”cubes
- 3 medium carrots, peeled and chopped
- 4 cups chicken or vegetable stock
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 (14 oz.) can quality coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon dried basil
- 2 tablespoons lime juice
- Sriracha/Asian hot chili sauce to taste (optional)
Honey Sriracha Butternut Squash Seeds
- Reserved butternut squash seeds
- 1 tablespoon honey
- 1/2 teaspoon coconut oil
- 1/2 teaspoon Sriracha/Asian hot chili sauce
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
Garnish
- Freshly squeezed lime juice
- 1 cup roasted peanuts, chopped (a must! unless you’re allergic)
- 1/2 cup cilantro, roughly chopped (optional)
See full instructions on: www.carlsbadcravings.com