Craving a warming soup as it gets a bit cooler? 🍂
Try out this fall butternut squash soup with a kick of green curry! 💥💚
This is the recipe I used for a larrrrrge quantity of soup.. I made a massive batch in my 8 quart Instant Pot so I could freeze a bunch. You could scale the recipe back and make a smaller batch using half the ingredients depending on the size of your pot 😊
Green Curry Butternut Squash Soup 🥣
• 2 tbsp coconut oil
• 5 cloves of garlic, pressed
• 1 large white onion, chopped
• 2 jars of Thai Kitchen green curry paste (or any equivalent)
• 2 butternut squash, peeled and cubed
• 6 carrots, peeled and chopped
• 1 large sweet potato, peeled and cubed
• 2 cans full fat coconut milk
• 1 carton (946 mL) organic chicken broth
• pepper to taste
Sautée coconut oil, garlic and onion for ~5-10 minutes and then stir in the curry paste. Next add sautéed and all other ingredients to a large pot, bring to a boil and then cover, reduce heat and simmer for ~25 mins or until the veggies are fully tender. Use a blender or immersion blender to blend it all up into a creamy soup! 😛 If you’re using an Instant Pot, use the sautée button first then just add the other ingredients into the pot, turn on the Soup mode, and once it finishes use the quick release💨
Do you have any soup recipes for me to try? Let me know and keep me posted if you try this one!