Thai Butternut Soup

This soup is a perfect all season soup.  It isn't too light or too heavy. Served with crusty bread it is bursting with flavors and ever so satisfying. 

4-6 cups roasted butternut squash (I pressure cook, OR quarter and scoop out the insides, then bake with a bit of water in the bottom of a baking dish, covered with foil until tender- usually about an hour at 350*). 

1 yellow onion

1 head fresh garlic- peeled & crushed

1 quart vegetable broth

5 cups water +/-

1 Tablespoon soy sauce or aminos

2 Tablespoons lime juice

1 can (14 oz) coconut milk

1-2 teaspoons smoked paprika

3/4 teaspoon cumin

1 Tablespoon 100% maple syrup

1/2 cup chopped cilantro

1/2 cup chopped roasted peanuts

Salt to taste

Cayenne or red pepper flakes to taste

Place onion and garlic into sauce pan and saute over medium high heat with 1-2 T. water until soft. 

Scoop flesh from squash skin and place in blender. 

Add sauteed vegetables, and blend, adding enough water to allow squash to puree. 

Once smooth, pour mixture into pan, adding additional water (for desired consistency), lime juice, aminos/soy, maple syrup, and spices. Heat over medium high heat.

Once heated, add 3/4 can of coconut milk. Reserve remainder for serving. 

To serve garnish with chopped cilantro, roasted ground peanuts, and drizzle remaining coconut cream, black and cayenne pepper and salt to taste. 

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