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Thai Butternut Squash Soup

1 large butternut squash, peeled and cubed
1 yellow onion, chopped
1 12 teaspoons garlic, chopped
1 12 tablespoons fresh ginger, chopped
2 carrots, chopped in food processor
1 mango, peeled, seeded and chopped
2 tablespoons canola oil
4 cups vegetable stock
1 (13 ounce) can coconut milk
2 teaspoons curry powder
2 stalks lemongrass, cut into large chunks
1 chili pepper, chopped
2 teaspoons salt


Peel the squash, remove seeds and cut into large cubes together with the carrot. Heat the oil and cook the onion with garlic and ginger until soft, but not browned. Add the squash and carrots. Place lemongrass in cheesecloth or use the kind in a plastic tube. If neither fresh or tube available, use lemongrass powder. Add lemongrass to pot. Cover with vegetable stock, bring to boil and cook on low power until squash is tender. When you turn it to low, add the mango and chilli pepper. Add the coconut milk and curry powder. Removed cheesecloth, if you used it, squeezing off the soup. Cream using a food processor or a handheld blender until smooth. ***********ECW ONLY******************. Small containers 8 oz Large containers 32 oz Freezer or refrigerate depending on how long until delivery date. Servings are based on 8 0z serving.

Source: www.food.com