Thai Butternut Squash Soup

2 Tbsp. Riojana olive oil

1 organic white onion, diced

1" knob organic ginger, minced

4 organic garlic cloves, minced

4 cups organic butternut squash, cubed

1 container Thai Kitchen red curry paste

3 cups Field Day vegetable broth

1 can Thai Kitchen full fat coconut milk, reserve a couple of tablespoons

2 Tbsp. organic lime juice

2 Tbsp. San-J Tamari

handful of organic cilantro leaves, chopped (optional)

Frontier Co-Op red pepper flakes as needed

Step 1

Heat a large pot over medium heat and add olive oil.

Step 2

Once hot, add onion. Cook for 4-5 minutes.

Step 3

Add in ginger and garlic, cook for 1 minute.

Step 4

Add in your butternut squash and toss to combine.

Step 5

Add in all of your red curry paste. Stir to coat everything with the curry paste.

Step 6

Add in your broth, stir to combine. Reduce heat to medium low.

Step 7

Put a lid on the pot and allow to simmer for 20 minutes or until the squash is tender.

Step 8

Once the squash is tender, remove from heat and blend using an immersion blender or in a blender.

Step 9

Return pot to the heat, add in your coconut milk, lime juice, and tamari. Mix to combine. Cook for 3-4 more minutes.

Step 10

When ready to serve, drizzle some reserved coconut milk over the top as well as cilantro and red pepper flakes.