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Thai butternut squash soup
Ingredients
- 2 medium butternut squash
- 1 14 oz can of coconut milk
- 2 tablespoons red curry paste
- 3 cups vegetable broth
- 1 onion
- 3 cloves garlic
- 1 teaspoon chilli garlic sauce
- Juice 2 limes
- Milk/cream/coconut milk
- Salt
Pumpkin seed topping:
- 1/2 cup pumpkin seed
- 3 tablespoons honey
- Sprinkle cayenne
Directions
- Peel and dice your squash, slice your onion, mince your garlic.
- Place all your ingredients but the milk and salt into the slow cooker and place on high for four hours or low on eight hours.
- Blend the mixtures and bring it to your desired consistency by adding cream or milk.
- Add salt to taste.
- Add toppings of pumpkin seeds and cilantro.
- Enjoy!
Pumpkin seeds topping:
- Preheat oven to 350 F.
- Mix everything in a bowl and lay out flat on a baking tray lined with parchment paper.
- Bake until golden, about eight minutes.
- Let cool and it will break apart like a brittle.
- Sprinkle on top of your soup and enjoy!
