Spicy Thai Style Butternut Squash Soup
What You Will Need
Ingredients
- 2 Tbsp. vegetable oil
- 2 medium yellow onions, roughly chopped
- 1 Tbsp. Lee Kum Kee Minced Garlic
- 2 Tbsp. roughly chopped fresh ginger
- 2½ lb. pre-cut butternut squash
- 3 large carrots, cut into 1” cubes
- 6 cups chicken broth
- 3 Tbsp. sugar
- 1 (14 oz.) can unsweetened coconut milk
- juice of half a lime, plus more limes for serving
- 4 scallions, thinly sliced, for garnish
- ¾ cup salted peanuts, roughly chopped, for garnish
- ⅓ cup chopped fresh cilantro, for garnish
Seasoning
- 1½ Tbsp. fish sauce
- 1 Tbsp. Lee Kum Kee Chili Garlic Sauce
- 2 Tbsp. Thai red curry paste
- ¼ tsp. salt
- Lee Kum Kee Sriracha Chili Sauce, for drizzling
- Lee Kum Kee Chiu Chow Style Chili Crisp Oil, for topping
Made with
Lee Kum Kee products
How to make it
-
https://www.youtube.com/embed/-PwJRmrWNv8
-
Heat the oil in a large soup pot over medium heat. Add the onion, Lee Kum Kee Minced Garlic, and ginger and cook, stirring frequently, until softened, 6 to 8 minutes.
-
Add the squash, carrots, broth, fish sauce, sugar, Lee Kum Kee Chili Garlic Sauce, and 2 tablespoons of the curry paste. Bring to a boil, then lower the heat and simmer, covered, until the vegetables are tender, about 20 minutes.
-
Using a hand-held immersion blender, purée the soup until silky smooth.
-
Stir in the coconut milk, lime juice, and salt. Bring to a simmer. Ladle the soup into bowls. Drizzle with Lee Kum Kee Sriracha Chili Sauce, top with Lee Kum Kee Chiu Chow Style Chili Crisp Oil and garnish with the scallions, peanuts, and cilantro. Enjoy!
You May Also Like
Roasted Red Pepper & Sriracha Hummus
- Difficulty
10 mins
1
Honey Sriracha Tofu Stir Fry Recipe
- Difficulty
30 mins
0
Caesar Salad Crispy Chicken Cutlet Recipe
- Difficulty
30 mins
0