Thai Butternut Soup

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This soup is a perfect all season soup.  It isn’t too light or too heavy. Served with crusty bread it is bursting with flavors & ever so satisfying.

4-6 cups roasted butternut squash (I pressure cook, OR quarter & scoop out the insides, then bake with a bit of water in the bottom of a baking dish, covered with foil until tender- usually about an hour at 350*).

1 yellow onion

1 head fresh garlic- peeled & crushed

1 quart vegetable broth

5 cups water +/-

1 Tablespoon soy sauce or aminos

2 Tablespoons lime juice

1 can (14 oz) coconut milk

1-2 teaspoons smoked paprika

3/4 teaspoon cumin

1 Tablespoon 100% maple syrup

1/2 cup chopped cilantro

1/2 cup chopped roasted peanuts

Salt to taste

Cayenne or red pepper flakes to taste

Place onion & garlic into sauce pan & saute over medium high heat with 1-2 T. water until soft.

Scoop flesh from squash skin & place in blender.

Add sauteed vegetables, & blend, adding enough water to allow squash to puree.

Once smooth, pour mixture into pan, adding additional water (for desired consistency), lime juice, aminos/soy, maple syrup, & spices. Heat over medium high heat.

Once heated, add 3/4 can of coconut milk. Reserve remainder for serving.

To serve garnish with chopped cilantro, roasted ground peanuts, & drizzle remaining coconut cream, black & cayenne pepper & salt to taste.


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