1SmallButternut SquashCan also use 1 large sweet potato
1LargeYellow Onion
3ClovesGarlic
¼CupRiceUncle Bens Converted
½Cup Water
2CupsChicken Stock
¼CupCilantro Leaves and stemstied into a bundle
1CupWhite Button MushroomsSliced
1CupRed Bell PepperDiced
1TablespoonGingerGrated or Ginger Paste
2TablespoonsHoney
3TablespoonsRed Thai Curry Paste
800millilitres Lite Coconut MilkEach can is usually 400ml
1Lime
Toppings
Coconut MilkReserve 1 Tablespoon/serving from cans before adding to soup
1TablespoonCilantro LeavesDivided
3TablespoonsRaw Unsweetened Coconut ChipsDivided
Instructions
Roast
Preheat oven to 400°F
Cut the top and bottom off of the butternut squash. Using a vegetable peeler, remove the skin. Cut in half, length ways. Use a spoon to remove the seeds. Cut into 1-2" Chunks.
Peel and Cut the Onion into 2-3" Chunks. Remove Skin from garlic cloves, roast whole.
Place prepared vegetables on a cookie sheet lined with parchment paper or a silicone mat. Roast for 20-25 minutes or until the squash is tender.
Soup
While the vegetables are roasting away in a large Dutch oven or soup pot cook the rice with the water and chicken stock. Add in the cilantro leaves you don't NEED to tie them in a bundle with cooking string, but it is easier to fish them out later if they are in a bundle. Simmer for about 15 minutes, until the rice is almost tender.
Wash and slice the mushrooms and bell peppers. I like to slice the mushrooms thinly and dice the bell peppers into 1 cm chunks.
Add the Mushrooms and Peppers to the pot. Remove the Cilantro.
Blend
In a blender add the coconut milk (but save a few tablespoons if you want to drizzle on before serving!) and the roasted squash, onion and garlic. Blend until smooth.
Combine
Add the blended coconut milk mixture to the rice and veggies in the soup pot.
Add in the honey, ginger, juice of one lime and curry paste. Stir.
Bring to a Simmer.
Serve
Divide into 6 bowls. Top with a tablespoon of coconut milk, half a tablespoon of coconut chips (or peanuts!) and a few cilantro leaves. Enjoy.
Leave a rating and review on the site so others know if this is good or not. 😀
Notes
You can substitute the butternut squash for sweet potato. If you wish to add a protein you can roast a boneless skinless chicken breast with the veggies and shred it before adding near the end.If you wish to make this vegetarian, use vegetable stock instead of chicken.Coconut Chips are different than shredded coconut that is use for baking. If you cant find toasted coconut chips than just use peanuts.