FALL is SOUP season. This Thai Butternut squash soup is so freaking yummy. I am sharing the vegetarian version, but you can easily add shrimp or chicken to this if you want! Sofia gets so excited to cook and bake with mommy, I always find a job for her to do in every recipe- it’s such a joy to share this with her. She’s also the best taste tester! What I love about this recipe is that it can be made as spicy as you’d like depending on the amount of curry paste you add- the flavors balance so nicely and it warms your whole body from the inside. The flavors also marinate well overnight so you can enjoy the next day or freeze (OMG YES) and save for later!!
What you will need:
- 1 Can of Organic Coconut Milk (save a little for topping soup after!)
- 4 cups of cubed butternut squash
- 2 Cups of Organic Veggie Stock
- 1/2 large yellow onion
- 3 cloves garlic
- 1 teaspoon fresh ginger (this seriously makes the dish imo!)
- 1 tablespoon red curry chili paste (or more if you’re up for it!)
- 1 Tablespoon coconut oil
- Pink Salt, Pepper
- Sriracha (for topping if you’d like it spicy)
- A blender
- Prepare the butternut squash (I LOVE to buy the one that’s already chopped up but in case you want to start from scratch).
- Cut off each end of the squash
- Peel the squash (Thank you Kiril for doing this part, it wasn’t that easy!!)
- Cut and Cube, done! woo.
- I found this video from The Kitchn here for additional help!
- Mince garlic, grate ginger, dice onion.
- Put tablespoon of coconut oil in large soup pot over medium heat.
- Place garlic and onion in pot, stirring frequently for about 3 minutes until onion is translucent and the smell is very fragrant! Season with pink salt and pepper.
- Add ginger and red curry paste (careful here, you can always add more later on after you taste test!)
- After another 3 minutes of continuous stirring add the cubes of butternut squash.
- Pour veggie stock directly over (it’s okay if it doesn’t cover all of the squash)
- Keep an eye on it until it starts to boil.
- Then cover and reduce heat to simmer for 20 minutes, until squash is very tender.
- The tricky part here is to take the mixture in 2 batches, and blend in a blender. The consistency will be more like a puree.
- I like to pour the first blended batch into a bowl and then blend the second batch and pour both directly back into the soup pot.
- Once the contents are back in the pot, pour most of coconut milk in and mix together. Reserve the rest of the coconut milk for plating.
- Taste test and season with salt and pepper accordingly!
- Plate and top with Sriracha, coconut milk and cilantro!
This pairs really well with naan bread or coconut rice. Enjoy!!
Here’s to a healthy and happy you! xo