Nov 112014
 

There is one great thing about the recent drop in temperatures…soup season is back! I typically stick to chunky vegetable soups and chilis, but I decided to see why people love creamy blended soups like butternut squash so much. I get it now.
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I think butternut squash soups can be too sweet sometimes, but not this one. It was loaded with spicy red curry paste, and savory garlic and onions, to contrast with the sweetness from the butternut squash and coconut milk. Topped with some crushed peanuts, pomegranate seeds (it works, I swear), and cilantro leaves, this was the perfect lunch all week long.
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Nutritional highlights: Butternut squash, like many winter squashes, is packed with beta carotene, which can be used in the body like Vitamin A, promoting healthy vision. It also has a lot of fiber, good for keeping things regular as well as lowering cholesterol. This soup is creamy, but still totally vegan! Light coconut milk and the natural starches in the squash give it the creamy texture we’re looking for without adding too much extra fat. The oil used in this soup is also coconut oil, which is a hot item right now. The research is still new, but coconut oil may be helpful with heart disease prevention, weight loss, and keeping our immune systems at their best (which we could all use this time of year).
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Thai Red Curry Butternut Squash Soup
makes 6 small or 4 large servings
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What’s in it:
2 tablespoons coconut oil
1 onion (yellow or vidalia), chopped
1-2 teaspoons (depending on preference) grated fresh ginger
4 garlic cloves, minced
3 cups low sodium vegetable broth
1 butternut squash, peeled and cubed (about 5 cups)
1 14-oz can light coconut milk
1/4 cup red curry paste
1/4 tsp. salt, plus more, to taste
Juice from 1 fresh lime
Toppings: Cilantro leaves, chopped peanuts, pomegranate seeds

How to make it:
1. In a large pot over medium heat, head the coconut oil.
2. When it’s melted, add the onions and garlic and cook until softened, about 5 minutes.
3. Add the ginger and curry paste, and cook for another 3 minutes, stirring frequently.
4. Add the squash cubes and vegetable broth. Increase the heat to high and bring to a boil. Reduce heat, cover and simmer until the squash is softened, about 20 minutes.
5. Let it cool slightly, and blend the soup until smooth (using an immersion blender or by transferring to a blender).
6. Return mixture to the pot and stir in coconut milk, lime juice, and salt (adding more to taste). Cook the soup on medium/low for another 10 minutes until it’s warm throughout.
7. Serve topped with peanuts, pomegranate seeds, and cilantro leaves. Enjoy!
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You can store leftovers in the fridge for about a week, or freeze extra portions for your winter hibernation that we all know is coming.
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Stay warm!
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  One Response to “Thai Red Curry Butternut Squash Soup”

  1. I want this right now, it looks so delicious!!

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