Thai Butternut Soup

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To celebrate my next abroad adventure I made a Thai butternut soup. Ingredients that make it Thai-inspired include lime juice, coconut milk and ginger. I add extra sriracha to give it a bigger kick, but feel free to omit that part. The soup turned out creamy and full of flavor which makes it a recipe you must try!

Ingredients

– 1 butternut squash, peeled and cut into chunks
– oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 2 Tbls fresh ginger, minced
– 1 Tbls tomato paste
– 2 Tbls lime juice
– 1 1/2 c coconut milk
– 3/4 c water
– sriracha to taste

1. Heat the oven to 400F. Coat the butternut cubes in a little oil and pour onto a baking sheet. Bake for about 20 minutes or until soft 2. Sauté onion in a little water. Once soft, add the garlic and ginger. Cook for a few more minutes
3. Add remaining ingredients, including roasted butternut. Using an emersion blender, puree everything together. Top with srirarcha and serve immediately

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