Thai Butternut Squash Soup Recipe

• 2 tbsp. Vegetable or Canola Oil
• 6 c. Butternut Squash, diced
• 1 Onion, diced
• 4 Garlic Cloves, minced
• 1 stem Lemongrass, minced or 1 tbsp. Litehouse® Freeze-dried Lemongrass
• 2 tbsp. Sky Valley® Thai Peanut Sauce
• 2 tsp. Sky Valley® Sriracha Sauce, or more, to taste
• 1 tsp. Salt
• ½ tsp. Black pepper
• 4 c. Chicken or Vegetable Broth
• 1 (13 ½-oz.) can Coconut Milk
• Juice of 1 Lime

Optional Toppings:

• Lime slices, for serving
• Fresh cilantro, for serving
• Peanuts, diced, for served
• Microgreens or Sprouts, for serving
• Scallions, diced, for serving
• Coconut milk, for serving

1. Preheat a large pot to medium heat. Add oil, diced onion, cubed squash, minced garlic and lemongrass. Saute for 10 minutes.
2. Add Sky Valley® Thai Peanut Sauce, Sky Valley® Sriracha Sauce, salt and pepper. Stir and cook for another 5 minutes.
3. Add broth. Cover and let soup cook for 30 minutes, until squash is fully cooked and can be easily pierced with a fork.
4. Using an immersion blender or a standing blender, purée the soup mixture until smooth, working in batches if necessary.
5. Add coconut milk to the soup, and stir to combine. Season with lime juice. Taste and correct seasonings, adding salt, more Sky Valley® Thai Peanut Sauce, Sky Valley® Sriracha Sauce or lime juice if necessary.
6. Serve the butternut squash soup drizzled with additional coconut milk and topped with microgreens, fresh cilantro, crushed peanuts, diced scallions and lime wedges on the side.