With the cold weather kicking in as expected in my part of the world, I turn to soup almost daily. Sometimes it's a mish mash of veggies, simmered in stock with a couple of potatoes and pureed into a thick but nourishing bowl of love, or leftover protein and veggies in an aromatic stock with grains or pasta. Whatever it is, it never fails to warm up them chilly bones.
This soup has all the yummy Thai flavours combined into one super delish pot of love. It's not authentic so don't be chirpping off about that. Just make it and enjoy. It's simple and kind of has an addictive quality to it, as Thai food does. Hit's all the right spots for me.
Butternut Squash Soup with Thai Flavours
Serves 4-6
1 tbsp Olive Oil or Coconut Oil
1 cup sweet onion, diced
1 1/2 tbsp fresh ginger, grated or finely chopped
2 cloves garlic, chopped
8 cups peeled, cubed Butternut Squash
3 cups low sodium chicken or vegetable broth
1/2 tsp salt, or to taste
2 tsp Red Thai Curry Paste
1 cup Coconut Milk
2 tsp fresh lime juice
Cilantro or Parsley
In a heavy bottom pot, heat the oil over medium heat and add the onion, ginger and garlic, cooking for 2-3 minutes. Add the butternut squash and cook another 2 minutes. Pour in the broth and salt and cook until the squash is tender.
Combine the curry paste and Coconut milk in a bowl and stir to combine. Pour into the soup. Remove the pot from the heat and let it cool for 10-15 before putting in the blender*, or use a hand blender and blend it directly in the pot.
Once it's smooth, add in the lime juice. Serve and garnish with a drizzle of coconut milk, squeeze of lime and Cilantro or Parsley.
*Be very careful blending hot liquid in a blender. It can splatter and burn. If the soup is warm, pour it in the blender, put the lid on and cover the lid with a tea towel, holding the lid on tight.
