Coconut Mango Curry Butternut Squash Soup!
Ingredients
- 1 tablespoon coconut oil
- 2 cloves garlic minced
- 1 small yellow onion diced
- 1½ tablespoons Thai green curry paste
- 2 cups chicken or vegetable broth
- 1 2 lb. tray of precut butternut squash got it @ Costco OR 4 cups butternut squash, peeled, seeded, and cut into cubes
- 2 cups of mango chunks fresh or frozen
- 1 15-ounce can whole coconut milk (can be sub. for light)
- 1 teaspoon salt
- ½ teaspoon Sriracha optional
- 3 or 4 Thai basil leaves optional
Instructions
- Start by reserving the frozen mango (if using frozen) and letting it thaw while you work on the soup.
- Heat the oil in a large soup pot over medium heat. Add in the garlic and onion, and saute about 3 minutes.
- Add in the raw butternut squash cubes, pour in the broth, and add the curry paste plus salt stirring to combine. Cook for 3 more minutes, stirring often. Bring to a boil and then reduce heat to a simmer and cover. Cook for 20 minutes, or until butternut squash is tender. Remove from heat and let cool for a few minutes.
- Add the mango to the soup. Use a handheld mixer to blend the soup directly in the pot or pour the soup into a blender in batches and blend until smooth. Pour the blended soup back into the soup pot over medium heat.
- Before serving, remove from heat and mix in the coconut milk slowly. Mix well. Pour into bowls and top with some Sriracha sauce.
Notes
The coconut milk is added last, after the soup has been blended. That way you can control the thickness of the soup.