Butter (nut) someone up with this spicy soup
When the kids were little, butternut squash was often on sale, so I would snatch it up and try to find new and creative ways to make the inexpensive and healthy food. Baked, roasted, soup...you get the picture.
This squash is high in vitamin A and Vitamin C. It's a great source of fiber. There's potassium and Vitamin B12 in good quantities as well, Good and good for you...and the kids liked it.
Turns out, actually, that the kids didn't like it. Seeing my enthusiam for the new and interesting dishes I could make with this little gourd, they nodded their approval each time. While my oldest will now eat it for the nutritional value, the other two would probably walk out of a restaurant if it was on the menu.
Meanwhile, I love the stuff, still making it for myself at least once a week. This week, craving some Thai food, I decided to try to add some Thai flavoring to the squash and to make it into a soup. (Temps are in the low 60s here at night and I wanted something warming...)
I haven't called the kids yet to tell them that I've found a new way with butternut squash. I'm sure they will want the recipe. If you like butternut squash or Thai food, you will love this soup. Top it with some cut up cilantro and chopped peanuts for an authentic twist.
Turns out, actually, that the kids didn't like it. Seeing my enthusiam for the new and interesting dishes I could make with this little gourd, they nodded their approval each time. While my oldest will now eat it for the nutritional value, the other two would probably walk out of a restaurant if it was on the menu.
Meanwhile, I love the stuff, still making it for myself at least once a week. This week, craving some Thai food, I decided to try to add some Thai flavoring to the squash and to make it into a soup. (Temps are in the low 60s here at night and I wanted something warming...)
I haven't called the kids yet to tell them that I've found a new way with butternut squash. I'm sure they will want the recipe. If you like butternut squash or Thai food, you will love this soup. Top it with some cut up cilantro and chopped peanuts for an authentic twist.
Thai-style butternut squash
3 tablespoons oil
1 sweet onion, diced
4 garlic cloves, minced
1 teaspoon freshly grated ginger
2 tablespoons red curry paste
3 cups vegetable stock
4 cups uncooked butternut squash, cubed
2 cups coconut milk
1 lime, juiced
Salt and pepper to taste
1 sweet onion, diced
4 garlic cloves, minced
1 teaspoon freshly grated ginger
2 tablespoons red curry paste
3 cups vegetable stock
4 cups uncooked butternut squash, cubed
2 cups coconut milk
1 lime, juiced
Salt and pepper to taste
Heat a large pot over medium-low heat and add the oil. When it's heated up, add in the onions and the garlic with a pinch of salt and stir.
Cook until the onions are soft and translucent. Add in the ginger and curry paste and stir until it's incorporated. Cook the lot of this for about 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.
