*Recipe* Thai Curry Coconut Butternut Squash Soup

It's finally Fall weather, and nothing says Fall like a hot bowl of soup.  Especially Butternut Squash soup.  I've tried a few recipes over the year but I think this is my favorite.  It has so much flavor and just the right amount of spice but not enough to make me sweat!  I also love soups that have toppings and this one has a few.  So throw on a sweater and some fuzzy socks and whip up a quick batch to enjoy!


Ingredients

-1 tbsp Canola oil
-3 cloves garlic, minced
-1 small yellow onion, diced
-1 tsp Ginger, freshly grated
-1 1/2 -2 tbsp Thai Red Curry Paste
-2 cups chicken or vegetable broth
-4 cups butternut squash, peeled, seeded and cubed
-1- 15oz can coconut milk
-juice of 1/2 a lime
-1/2 tsp Sriracha
-1/2 tsp salt
-1/2 tsp fresh ground pepper
-1/2 cup Cilantro, chopped to garnish
-1/2 cup unsalted, dry roast peanuts, chopped to garnish
-optional, Naan bread to serve.

Directions 

-Heat oil in a large soup popover medium heat.
-Add the garlic and onion and sauté until soft and fragrant, about 3 minutes.
-Add in ginger and curry paste and stir to combine with onion and garlic and cook for 3 more minutes stirring often.

-Add in the butternut squash cubes and pour in the broth, stirring to combine.  Bring to a boil and reduce heat and cover and simmer.
-Cook for 20 minutes or until squash is tender.
-Remove from heat and let cool for a few minutes.
-Pour the soup into a blender in batches and blend until smooth.

-Pour the blended soup back into the soup pot and heat over medium heat until warm through, stirring occasionally. 

-Before serving, remove from heat and mix in the coconut milk (saving a few tbsp for garnish), lime juice, salt, pepper and Sriracha. Mix well.  
-Pour into bowls and drizzle remaining coconut milk on top.  Swirl the coconut ilk with a spoon or toothpick.
-Sprinkle with chopped cilantro and peanuts.
-Serve warm with Naan bread. 

Thanks to Host The Toast for the awesome recipe!