Butternut Squash Coconut Curry Soup

Soup is one of the most satisfying one pot meals you can make. This version combines so many of the tasting points that I've grown to absolutely covet. Silky coconut, spicy chilis, garlic & ginger & warm Thai curry spices with cool lemon grass, & lime juice. It hits all the notes. Its vegan, it's hearty, it's delish! 'Nuf said. Let's get to it.


Ingredients

1 Med Size Butternut Squash, seeded, cut into squares

4 Large carrots chopped

1 medium onion, sliced into quarters

3 cloves garlic, peeled. leave whole


1 thumb size knob of ginger, peeled sliced

2 stalks lemongrass, white part, thinly sliced

1 Jalapeño, diced, seeded (optional, leave in for more heat)

Thai Curry Paste, 1/2 teaspoon (more to taste)

1-2 tablespoons of curry powder ( to taste)

Sesame Oil

Salt & Pepper (to taste)

1 Can Thai, unsweetened coconut milk

Vegetable Stock or Chicken Stock, Water (3 cups) or mixture mixture of water with bouillon cube.


Cilantro leaves, sliced jalapeño and pepita seeds for garnish (optional, but you should do it!)


Method

Pre-heat oven to 450

Combine first three ingredients into a roasting pot, toss with two tablespoons of olive, or vegetable oil salt and pepper. Roast vegetables for 20-30 minutes checking half way through for fork tenderness and no burning corners - toss midway through. Continue roasting til golden brown and tender.


While vegetables are roasting sautée, ginger, lemongrass and jalapeño, and Thai Chili Paste in a tablespoon of olive oil and sesame oil, just until fragrant, sprinkle curry powder over the paste, continuing sautéing for 2-3 more minutes, mindful not to burn.


When roasted vegetables are done, pile into your soup pot. Add coconut milk and stock (water). Mix together. Using a hand held blender or standing blender (use extreme caution with standing blender, keep a towel on top of lid while g it down, so as not to explode hot liquid all over you). Blend all the veggies and stock together until you have a smooth consistency. You may have to do this in two batches. You may also need to add a little more broth or water - depending on your desired consistency. It should be a pureed consistency, but smooth and silky.


Check for salt and pepper. Add lime juice. Stir. Ladle into soup bowls or decorative mugs. Garnish with fresh cilantro, jalapeño and pepita seeds. Enjoy!



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