I totally forgot to mention something.
My soup obsession is back.
Even though I wrote about soup almost weekly last year, the warmer months made me lose steam — I really don’t like heat, and it kept me from craving hot bowls. But now that the season has shifted, my entire being is calling for soup again: body, mind and soul. Expect soup at least once a week for a while. Consider yourself warned.
A few weeks ago while waiting in line at self-checkout I flipped through the Cooking Light Shortcuts issue and the Thai butternut soup caught my eye. I had to have that recipe. The magazine, however, was expensive — like ten dollars — and I briefly considered my magazine habit.
I love magazines. They’re relaxing to read on the couch or before bed when I’m not reading a book. I follow a range of topics from food to style to home and business. Magazines feel calm compared to Pinterest and you can physically tear out images to create a real inspiration board when the internet isn’t available. I also enjoy reading older issues — I’m often a few years behind, and that’s fine with me.
That magazine recipe inspired this soup. I made a few tweaks and the result is fantastic: creamy and smooth without being overly thick, which makes it a great transition dish from summer to fall when afternoons can still be warm. It features one of my favorite ingredients — coconut milk — which brings richness and a subtle sweetness. If you like heat, add a bit more spice to taste.
I love this soup. Not much else to add.
Thai Curry Butternut Squash Soup
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Ingredients
- 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
Instructions
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Heat a large pot over medium-low heat and add coconut oil. Once melted, add the diced onion and minced garlic with a pinch of salt and stir. Cook until the onion is soft and translucent, about 5 minutes. Add the grated ginger and red curry paste, stirring to combine. Cook for about 5 minutes, stirring occasionally. Pour in the vegetable stock and add the butternut squash cubes. Cover the pot, increase the heat to medium, and simmer until the squash is tender, about 20 minutes.
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When the squash is soft, remove the pot from the heat and carefully transfer the contents to a blender. Puree until smooth, then return the soup to the pot and warm over medium-low heat. Stir in the coconut milk, lime juice, salt, and pepper. Cover and cook for 10 minutes to heat through. Taste and adjust seasoning if needed. Serve topped with torn cilantro and chopped roasted peanuts.
Notes
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Oh — and I have to tell you about the bread I dipped into this soup. It was perfect.