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Butternut Squash Red Thai Curry Soup

Butternut Squash Red Thai Curry Soup

Time Involved
< 20 min
# of Ingredients
Skill Level
Large onion, halved and sliced
3 tbsp (45mL) 
Vegetable oil
3 cups (750mL) 
Vegetable stock
3 cups (750mL) 
Coarsely chopped butternut squash
½ (0.5) 
Large red pepper, cut into ¾ inch (2 cm) dice
½ (0.5) 
Large green pepper, cut into ¾ inch (2 cm) dice
1 cup (250mL) 
Coconut milk
1 (200mL) 
Package Olivieri® Red Thai Curry Sauce
2 tbsp (30mL) 
Chopped fresh cilantro

COOK onions in microwave on HIGH (100%) for 4 minutes. Heat oil in fry pan over medium-high heat. Add onions and fry until crispy; drain and set aside.

PLACE vegetable stock and squash in a large sauce pan. Bring to a boil, lower heat and cook until squash is soft. Purée with a hand or regular blender.

ADD peppers to squash puree and simmer for 5 minutes or until softened. Add coconut milk and Red Thai Curry Sauce and heat through.

PLACE crispy onions in bottom of serving bowls, add soup and serve sprinkled with cilantro.

TIP: Add chicken, shrimp, beef or pork strips for a more robust soup.

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