Thai-style squash soup
INGREDIENTS
- 1 large butternut or Hubbard squash (10 cups worth cubed), peeled and cubed
- 1 large sweet potato
- 3 large carrots, diced
- 6 stalks celery, diced
- 1 large onion, diced (red, yellow, white, up to you)
- 6 cloves garlic, minced
- 2 stalks lemongrass, minced
- 1 red Thai chili, diced
- 1 box stock, chicken or veg
- 2 Tbsp coconut oil
- 1 14 oz can coconut milk
- S+P to taste
- Juice from 1 lime
DIRECTIONS
- Heat coconut oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add onion and garlic, brown for 10 mins.
- Add the squash, potatoes, carrots, celery, lemongrass, chili, S+P, stir to combine. Add cook for another 10-15 mins on med-high heat.
- Add broth. Bring the mixture to a boil, then reduce heat and simmer until veggies are soft, about 15 to 20 minutes.
- Finish with coconut milk and lime.
