- Serves: People
- Prep Time:
- Cooking:
- Calories:
- Difficulty: easy
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Thai Chili Pepper Butternut Squash Soup
Ingredients
Directions
- Heat Thai Chili Dipping Oil in a pan over medium heat. Add squash, carrots, onions and garlic, sautéing until browned on edges. (Approximately 5 minutes) Add spices, Smoked Sea Salt and stock to vegetable mixture and stir. Bring to a boil. Once boiling, cover the pan, reduce heat and simmer for 30 minutes. Allow soup to cool slightly and add to a blender. Blend until smooth.
- Serve with fresh cilantro and toasted bread
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