Thai Butternut Squash Soup

Hearty and nourishing butternut squash soup with a twist. Perfect for fall and full of powerfull antioxidants, vitamins and minerals.

Serves: 2

Serves: 2decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Melt coconut oil in a saucepan and saute garlic and onion for a few minutes until the onions become translucent.
  2. Add the butternut squash, carrots, vegetable stock, bay leaf, thyme, red curry paste (or powder) and coriander seeds and bring to a boil. Reduce to medium heat and let it simmer until the vegetables are soft.
  3. Remove the saucepan from the heat, take out the bay leaf and add the coconut milk. Pour the soup into your blender and puree on high for 1 to 2 minutes, until completely smooth and creamy.
  4. Return the soup to the saucepan and warm it over low heat. Add salt and pepper to taste.
  5. To serve, pour the soup into bowls and garnish with chilli flakes and pumpkin seeds (optional)
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

Add a Note

My Notes:

Add a Note

Recipe Info

  • Difficulty
  • prep:10 minutes
  • cook:20 minutes
  • Show nutritional information
    This is our estimate based on online research.
    Calories:10267
    Fat:22 g
    Carbohydrates:2511 g
    Protein:250 g
    Calculated per serving.

Used in this recipe

Never Miss a Bite

Get recipes delivered to your inbox every week

shop Primal Palate spices
RECIPE REVIEWS

There are no reviews yet.

Write a Review

You need to be registered and logged in to post a review.