Thai Butternut Squash Soup

Butternut squashes are a $1.99 at Trader Joe’s, any size, a $1.99. That is a deal I can’t resist. Since Sunday was a snow day I decided to make soup with my deal squash I had sitting on the counter. I usually make a curried butternut squash soup, but I wanted something different, so I went with Thai flavors. It was good on Sunday, but after sitting in the fridge for a day it was fantastic.

2 large yellow onions chopped

1 large butternut squash, peeled, seeded and chopped

2 cloves of garlic, minced

1 1/2 inches of fresh ginger grated on the micro plane

1/2 t. Red pepper flakes

1 T. Oil

1 quart of stock, I used turkey because I am still using it up from Thanksgiving

1/2 cup of flaked coconut

3 T. Powdered peanut, or peanut butter

1 T. Sriracha

3 T. Lime juice

Put the oil in a stock pot and add the onions. Cook on medium high for three minutes stirring every so often. Add the squash, garlic, ginger, a little salt and red pepper flakes and stir cooking for two minutes. Add the stock and then add enough water to come to the top of the vegetables. Cover and simmer for 20 minutes until the squash is tender.

Remove from the heat and purée using a stick blender or in a blender. Then add everything else and blend again to chop up the coconut.

Taste for salt.

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