Hello friends, and Happy New Year!!
If you missed my post a couple of weeks ago, welcome to the new site! It’s been about 6 months since my last post, but life is finally starting to settle down and we are getting into a more consistent routine in the evenings, so I am actually able to cook dinner and take pictures of it, versus cooking and trying to shovel it down before the baby a) wakes up from a nap, or b) gets tired of sitting contently in her bouncy seat. Well, at least I have been able to a couple of times so far this week. Anyone with kids or who’s been around kids, knows they are ever-changing in their habits and moods, amiright?
But alas, I have been able to slowly get back to some of my old ways. Which means taking pictures and blogging. I won’t lie, it’s going to take some time to get things how I want them. But, you gotta start somewhere, right?? So, here I am. Back from the pregnant and maternity abyss with a recipe that’s perfect for the impending winter weather. In case you’ve forgotten, I live in Texas. You know, where the weather is off it’s rocker and can’t make up it’s mind. It is supposed to get up around 70 degrees today, and will be down in the 20s-40s over the next few days. But for (most of) the rest of the country, where winter actually shows up in December and sticks around for awhile, this soup is for you!
When I first told J about the recipe, he said it sounded weird. Which he says periodically when I mention recipes to him. And I always tell him to trust me, and he always winds up liking whatever it is he thought sounded weird. This was no different. Butternut squash, coconut milk, and red curry paste come together to make one amazing, delicious soup. The only thing I will change in the future will be to add some shredded chicken to it. Because, protein. Plus, you can’t really go wrong with Thai-flavored-anything + chicken.
Thai Coconut Curry Butternut Squash Soup
1 Tbsp olive oil
2 cloves garlic, minced
1 small yellow onion, diced
½ tsp ground ginger
1½ Tbsp Thai red curry paste
2 cups chicken or vegetable broth
4 cups butternut squash, peeled, seeded, and cut into 1″ cubes
1 (15-oz) can coconut milk
Juice of ½ lime
½ tsp Sriracha, optional
½ tsp salt
¼ tsp freshly ground pepper
⅓ cup cilantro, chopped, to garnish
⅓ cup unsalted, dry-roasted peanuts, chopped, to garnish
Heat the oil in a large soup pot or dutch oven, over medium heat. Add the garlic and onion, and saute until soft and fragrant, about 3 minutes. Add the ginger and curry paste and stir to combine. Cook for 3 more minutes, stirring often.
Add the butternut squash and the broth, stirring to combine. Bring to a boil, then reduce to a simmer and cover. Cook for about 20 minutes, or until butternut squash is tender. Remove from heat and allow to cool for a few minutes.
Pour the soup into a blender, in batches if necessary, and blend until smooth. Pour the blended soup back into the soup pot over medium heat and warm through, stirring occasionally.
Remove from heat and stir in the coconut milk, lime juice, salt, pepper, and Sriracha (if using). Mix well. Serve with with chopped cilantro and chopped peanuts, if desired.
Source: Host the Toast