Thai Butternut Squash Soup

Thai Butternut Squash Soup

We’ve had a chilly spring here in Toronto and so I made this soup last week after coming home from a very rainy day. I love blended soups, I find them filling and they’re full of vegetables. This soup has coconut milk that makes it creamy and it’s vegan!

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INGREDIENTS

1 tbsp. coconut oil
1 yellow onion
2 cloves garlic
1 tbsp. fresh shredded ginger
1 large butternut squash* (about 6 cups cubed)
3 large carrots (about 2 cups sliced)
1 tbsp. yellow curry paste
1/2 tsp. cinnamon
1/2 tsp. cayenne* 
1 tsp. paprika, plus more for garnish
1 1/2 cups coconut milk, plus more for garnish
2 cups vegetable stock 
Salt and pepper to taste

YIELD

4 servings

TIME

• Prep - 15 minutes

• Cook - 30 minutes

• Blend - 5 minutes

TOOLS

• Large pot

• Immersion or regular blender

DIRECTIONS

1. Prepare the vegetables: finely chop the onion and garlic, peel and cube the butternut squash, and peel and slice the carrots.

2. In a large pot, heat coconut oil over medium low heat. Add the onions and sauté for 3 minutes. Add garlic and ginger and sauté for another 2 minutes.

3. Add the squash, carrots, curry paste, cinnamon, cayenne, and paprika. Stir to coat all the ingredients in the spices and cook for another 5 minutes, stirring occasionally.

4. Add the coconut milk and vegetable stock and bring to a boil. Reduce heat to low and cook for 20 minutes covered.

5. Remove from the heat and use the immersion blender to blend completely. Be very careful to not burn yourself from splashing soup or steam. I use the pot lid to protect myself while I blend. If using a regular blender, be careful removing the lid as steam will build up.

6. Add salt and pepper to taste. When serving, pour in the leftover coconut milk and sprinkle paprika on top.

ADAPTATIONS

Peeling and cubing butternut squash is a lengthy process, and if you want to speed up dinner after a long day of work, buy frozen butternut squash! It will save you a lot of time preparing this soup.

The above ingredients will be on the spicy side. To turn down the heat, reduce cayenne pepper to 1/4 tsp.