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Thai Butternut Squash Soup

Posted Mar 29 2013 8:30pm
I'm back!!!! I know it has been forever since I last posted, but I had my gorgeous little baby! And all I want to do all day is play with him and cuddle and maybe eat him a little bit. And of course sleep when I can (who are we kidding here!). Being a new mom has been quite an adjustment, but as we're settling, I've been able to get into the kitchen more and more, which is so great. I really did miss it.
So I figured I'd resume where we left off...at butternut squash. When my little man was having some lovely daddy-son bonding time, I was able to dig into my growing pile of magazines and found this great recipe in Cooking Light for a Thai Butternut Soup. How inspired! I have never used butternut squash with Thai flavors before and the pictures in the magazine looked so scrumptious I had to try it out! I followed their recipe pretty closely but adjusted some of the ingredients to my taste and put my own twist on it where I could, and it turned out creamy and delicious with an incredibly complex flavor profile. This is definitely one recipe that is going into my soup rotation!

Adapted from Cooking Light, March 2013
Makes 4 large servings.

Ingredients
1 tsp olive oil
1/2 tsp sesame oil + more to drizzle if you choose
1 medium onion, chopped
2-3 cloves garlic, minced
1 inch piece ginger, minced
2 tbsp Thai red curry paste
1 lb butternut squash, cubed
1 1/2 cup veggie broth
1 (14oz) can coconut milk
2 tsp brown sugar
2 tsp soy sauce (or more or less to taste)
Zest of 1/2 lime
Juice of 1/2 lime
1/4 cup cilantro leaves, chopped
1/2 cup roasted peanuts, chopped

Heat a saucepan and add the oils. Add the onion, garlic, and ginger, and cook until onions are soft and ginger-garlic are fragrant, about 5 min. Add the red curry paste and cook another 2 min. Stir in the butternut squash and mix until it is coated with the onion-red curry paste mixture. Allow to cook for about 5 min, stirring frequently. This will allow the butternut squash to brown a bit and build flavor. Add the broth, coconut milk, brown sugar, soy sauce, lime zest, and lime juice and bring up to a boil. Reduce the heat back down to low and simmer until the squash is tender. With an immersion blender or food processor, blend the mixture until smooth and creamy. Adjust seasonings. Serve with cilantro leaved and chopped peanuts and maybe one last squeeze of lime juice for freshness. I also like to drizzle a little sesame oil on top for extra richness.



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