Thai Butternut Squash Soup to Soothe your Soul

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Harvest season is my favourite! Fresh local food is available, particularly the Squash variety from the creamy butternut squash to the versatile Spaguetti squash.
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, chopped
  • lb Butternut Squash
  • ½ lb baby potatoes, white, peeled
  • 1 tablespoon garlic paste or minced
  • ¼ cup Thai red curry paste
  • cups low-sodium vegetable broth or stock
  • 1 can coconut milk (400 ml), organic if possible
  • 2 tablespoons peanuts, unsalted
  • 1 stalk green onions, chopped
  • 2 tablespoons fresh coriander (cilantro), chopped
  • 1 tablespoon lime juice * Bake the Butternut Squash in the oven at 350 F degrees for 40 minutes to facilitate peeling and chopping

Instructions

  • Heat oil in a saucepan at medium-high heat. Cook onion, for 5 minutes or until softened. Stir occasionally.
  • Add baked squash and the potato to the pan and cook for about 5 minutes, stirring occasionally.
  • Add the garlic, stirring for 1 minute or until fragrant.
  • Add the curry paste until the vegetables are coated all over. Add the stock, cover, and bring to boil.
  • Reduce heat to low and simmer for about 15 minutes.
  • Remove the lid and allow the mixture to simmer for 20 more minutes.
  • Remove from heat. Stand for 5 minutes.
  • Blend the soup until smooth using a hand blender, then return to medium heat and stir in the coconut milk. Add black pepper to taste. Cook for 5 minutes or until heated through.
  • While soup cooks, combine peanuts, coriander, green onions, and lime juice in a small bowl. Ladle soup into bowls and garnish with peanut mixture.
  • Enjoy!

Notes

Harvest season is my favourite! Fresh local food is available, particularly the Squash variety from the creamy butternut squash to the versatile Spaguetti squash. Coming home to a warm, soothing, and flavourful soup is just what we need after a cold and busy day.  A wonderful way to warm your soul and tummy is with a creamy Butternut Squash Soup with a spicy twist. 

Highlights

  • Dairy-free, gluten-free, vegetarian, and vegan.
  • Butternut squash adds a creamy texture and sweetness to the soup. Squash is an excellent source of beta-carotene (which can be converted into the eye-health vitamin A). Don't forget about potassium, vitamin C, and folacin (folic acid)
  • Thai red curry paste offers a delicious combination of anti-inflammatory ingredients including red chilli pepper, ginger, and turmeric.

Extra Tips:

✔ Double up and store extra soup in individual mason jars or air-tight containers for a grab-on-go lunch option.
✔ Add 1/4 cup of red lentils (washed) on step 5 for added thickness, protein and fibre!