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