Spicy Thai Butternut Squash Soup (Vegan Recipe)
Creamy butternut squash and carrots with coconut milk, ginger and Thai basil.
Servings: 4
Ingredients
- 1 small butternut squash peeled and cubed
- 2 carrots peeled and sliced
- 150 ml coconut milk no added sugar
- 1 yellow onion chopped finely
- 2 cloves garlic minced
- 1 tbsp chilli oil or chilli infused olive oil
- 1 tbsp fresh ginger minced
- 1 tsp dried Thai basil
- 400 ml vegetable stock using 1 stock cube
- salt and pepper to taste
Instructions
- Chop up all the vegetables and use a large casserole pan. Don't worry about the chopping too much: it's all going to be blended anyway.
- Sauté the onions and the fresh ginger with the chilli oil on low heat for about 5-6 minutes.
- Add the veggies and the spices and simmer for 3 minutes, stirring frequently. Add the vegetable stock, cover and let it cook for 15 minutes or until more or less all the liquid evaporated.
- Add the coconut milk and with a hand held blender blend it until it's smooth. Keep adding some more milk if you need to. When reached the desired smoothness, warm the soup up on low heat. Serve immediately.
