MAIN INGREDIENTS

Butternut Squash Thai Red Curry Paste Ginger Paste | Onion Coconut Milk | Garlic Lemongrass

Cook butternut squash. Peel and chop into cubes.

Sauté garlic, ginger and onion. Add red curry paste. Cook for 2-3 minutes.

Add butternut squash and lemongrass. Stir in seasoning. Pressure cook in for 8 minutes.

Stir in coconut milk and lemon zest. Blend until you have a smooth purée. Garnish.

Enjoy!

"Loaded with wonderful Thai curry flavors, this creamy and velvety soup will chase away the autumn chill."  ~Ruchi

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