This dish combines the amazing flavours of Thai yellow curry paste and coconut milk into a warming and easy soup. This recipe is a perfect example of what Humbly recipes are all about; getting maximum flavour and nutrients out of minimal ingredients.
Preparation time: 15 minutes
Servings: 4
Ingredients
- 1 butternut (peeled and chopped)
- 1 white onion (chopped)
- 1 can of full-fat coconut milk (400 grams)
- 1 tbsp of yellow Thai curry paste
- 750ml-1l of vegetable broth
Instructions
Start by sautéing the garlic and onions in some cooking oil until golden in a large cooking pot
Add in the curry paste and let it release its aroma for 1 minute while stirring
Add in the butternut and sauté for 3 more minutes
Add in the vegetable broth and coconut milk and bring to a soft boil
Let it simmer on low-medium heat for 10 minutes or until the squash is soft
Blend it all in your blender for the creamiest texture
Serve with chopped cilantro, coconut cream and chopped cashews
Morgane's tips
The amount of water you add to the soup depends on the size of your butternut and how thick you like your soup.
