(paleo, vegan option, gluten-free)
Serves 8
Ingredients:
- 4 cups butternut squash, peeled and diced into 1 inch cubes
- 2 cups organic vegetable stock (or chicken stock if you aren't vegan)
- 1 cup full fat coconut milk (set aside for later)
- 1, 1-inch nob of fresh ginger, peeled and roughly chopped
- 1/2 yellow onion, roughly chopped
- 2 teaspoons red curry paste
- 1/4 teaspoon fish sauce(omit if vegan) and add extra 1/2 teaspoon salt
- 1/2 teaspoon tamarind paste
- Salt and pepper to taste
- Lime wedges and chili pepper, to garnish
1. Heat a large crock pot to high.
2. Add squash, stock, ginger, onion, curry paste, fish sauce(optional), tamarind, and 1/2 teaspoon salt and pepper. **Remember, you can add more salt at the end.
3. Cover and cook on high for 4 hours until butternut squash is soft and falls apart.
4. Transfer to a blender, and blend on high speed for 1-2 minute until soup is completely smooth. **Be sure to let the steam escape from the blender before blending!
5. Add reserved coconut milk to blended soup. If the texture of the soup is too thick, add a bit more coconut milk.
6. Serve hot with lime wedges and fresh chili pepper. Enjoy!
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