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Thai Butternut Squash Soup – Recipe!

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Butternut Squash Soup is very popular, but I love it even more with hints of spice from Thailand.  The subtleties of lime, coconut milk and fish sauce, highlight the sweet squash and create a delicious balance to make the perfect soup.  This soup is delicious by itself, but makes a great starter for dinner parties and holiday entertaining of any kind.

Ingredients

1 butternut squash, split, seeded and roasted (400 degrees for 50 minutes)

1/2 onion, diced

1 lime, zested and cut in half

2 tsp. fish sauce

1 tbsp. soy sauce

1 cup light coconut milk

chicken broth or water

olive oil

smoked almonds, optional

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To Prepare:

1.  In a large saucepan over medium heat, saute onion in 2 tablespoons olive oil for about 3 minutes.  Next, scoop out the butternut squash pulp.

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2.  Add the pulp and lime zest to the onions and stir.

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3.  Continue to cook over medium heat and add 1 cup broth or water to the mixture and continue to stir.

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4,  Next, add fish sauce and soy sauce to the mixture and continue to stir.

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5.  Now add the coconut milk and stir to combine.

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6.  Squeeze in the juice of 1 lime and stir.

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7.  Blend until smooth or as smooth as you like it (you can use an upright blender too, just blend in batches) and ladle into bowls.

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8.  Finely chop smoked almonds and blend with any lime zest you may have left over and sprinkle over the top.  Enjoy!

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  • Reply 12 Delicious Meatless Monday Recipes! - Live. Love. Laugh. Food. May 16, 2017 at 3:48 pm

    […] Thai Butternut Squash Soup – Recipe! […]

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