Thai Butternut Squash Soup

Makes 4 servings

This vibrant, creamy and nutrient-rich soup is just what cozy days are made of — add red pepper flakes, and it’ll warm you right up. Sweet butternut squash blends perfectly with garlic, onion, a dash of cumin and velvety creamy coconut milk for an ultra-flavorful and soothing spoonful.

CONTAINS:

dairy

Ingredients

Thai Butternut Squash Soup

Wesson Corn Oil 1 tbsp.

Yellow Onion, medium dice 1/2 cup.

Garlic, large cloves, crushed 2 ct.

Butternut Squash, medium dice 3 cups.

Cream, 35% 1 cup.

Water 1 3/4 cup.

Coconut Milk (soup) 1 3/4 cup.

Lime Juice, fresh 1 tsp.

Kosher Salt 1 tsp.

Cumin 1/2 tsp.

Garnish (per 1 cup serving)

Cilantro, garnish, leaves 5 ct.

Red Pepper Flakes 1/4 tsp.

Toasted Coconut Flakes, sweetened 1 tbsp.

Method

Preheat oven to 475°F (245°C).

In a large bowl, toss onion, squash and garlic with Wesson Corn Oil. Lightly season with salt. Place on a lined parchment sheet and bake for 20-25 minutes. Remove from oven and transfer roasted veggies to a large pot.

In the large pot with roasted squash, add cream, water, and coconut milk. Heat over medium heat until liquid simmers. Simmer for 10-15 minutes, then using a blender or hand blender, puree contents until smooth.

For an extra smooth consistency, pass the soup through a mesh strainer and discard larger chunks. Season with lime juice, cumin, and salt.

Assembly Method

In a bowl, ladle 1 cup of soup. Garnish with cilantro, red pepper flakes and toasted coconut. Serve and enjoy a cozy day with your very own Thai Butternut Squash Soup!