Thai Butternut Squash Soup.
I totally forgot something.
My soup obsession!
Not even sure how that is possible considering that last year I definitely shared soup with my invisible internet friends almost once a week. But then it got all warm and if there is anything I loathe, it’s heat. Like temperature heat. It became impossible for me to want soup as often as I did in the cooler months.
Then the season changed and it was like BOOM. My everything wants soup. My body, mind, soul – you know, all that stuff. Be prepared: soup once a week. Mostly likely.
You’ve been warned.
A few weeks ago when I was standing in line at the self-checkout in the grocery store, I grabbed the Cooking Light shortcuts issue and flipped through. My eyes immediately landed on the thai butternut soup and I was sold. I needed that magazine. And it was like ten freaking dollars. What? Whyyy.
Have we ever discussed my magazine obsession? Well, if not – I have one. A serious one. I don’t know what it is, but I LOVE magazines. I love relaxing with one on the couch or even reading one before bed if I am not engrossed in a novel. And my interests range from food to business to style to home stuff. They are like pinterest but better. They don’t stress me out and make me hate life or feel worthless as much as pinterest does. Plus, you can rip out the pictures and have a real life inspiration board in case your internet crashes. Win.
I like to read old magazines too. That should come as no surprise since I’m usually five years behind with everything.
Anyhoo – that’s where I got the soup idea. I only made a few changes but this is so flipping fabulous. It’s creamy and smooth but not souper (I mean, super) thick, which makes it an awesome transition meal from summer to fall. Especially since it’s still a little warm at times. AND and and it uses one of my favorite ingredients, coconut milk. I don’t even know what could make this better. Perhaps a little spice if you’re into freaky things like that?
GAH. I just love this. Not much else to say. For once.
Thai Curry Butternut Squash Soup
3 tablespoons coconut oil
1 sweet onion, diced
4 garlic cloves, minced
1 teaspoon freshly grated ginger
2 tablespoons red curry paste
3 cups low-sodium vegetable stock
4 cups uncooked butternut squash (1-inch) cubes
1 (14-ounce) can coconut milk
1 lime, juiced
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup torn fresh cilantro for serving
1/3 cup chopped roasted peanuts for serving
Heat a large pot over medium-low heat and add coconut oil. Once it's melted, add in the onions and the garlic with a pinch of salt and stir. Cook until the onions are soft and translucent, about 5 minutes. Add in the ginger and curry paste and stir until it is incorporated. Cook the curry and onion mixture for 5 minutes, stirring occasionally. Pour in the stock and add the squash cubes. Cover the pot and increase the heat to medium. Cook until the squash is soft, about 20 minutes.
Once the squash is soft, turn off the heat and very carefully pour the entire mixture into a blender. Blend until the soup is smooth and pureed. Pour it back into the pot and turn the heat on to medium low. Add in the coconut milk, lime juice, salt and pepper, and stir. Cover and cook the soup for 10 minutes until it's completely warm. Taste and season additionally if desired. Serve the soup with a garnish of torn cilantro and crushed peanuts.
[adapted from the cooking light recipe shortcuts magazine (page 18), out until november]
Oh except wait until I tell you about the bread I dipped in it. YEAH.