Ingredients
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1 (14 oz) pkg cubed fresh butternut squash
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2 tbsp olive oil
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1/2 cup chopped red onion
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1 clove garlic
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1 tbsp Thai red chili paste
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2 1/2 cups low-sodium vegetable broth
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1 (15 oz) can coconut milk
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1/4 cup sour cream
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1/4 cup chopped unsalted cashews
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1/4 cup chopped fresh cilantro
Steps
1
Roughly chop squash into smaller pieces. In a large saucepan, heat the oil over medium heat. Saute onion and garlic 2 min. Add chili paste and stir fry 1 min.
2
Add butternut squash, sauté 3 min., stirring. Raise heat, add stock and bring to the boil. Cook for 6 min., or until squash is soft. Lower heat, add coconut milk and cook 1 min. Season to taste with salt and pepper
3
Using a hand blender, puree soup until smooth. Thin with more vegetable stock, if necessary. Divide among 4 bowls, top each bowl with 1 tbsp sour cream and sprinkle with chopped nuts and chives.
