Thai-style Butternut Squash Soup

This might be one of the best soups I’ve ever made.  And it was ridiculously easy to make!  Delicious, easy, good for you = sold.  Butternut squash is in season right now, so I stock up at the market weekly and try to make something new.  Last week it was a curry/ rice dish… this week a soup!  This one was (surprisingly) a HUGE hit with Lily, who downed 2 bowls before I finished one.  You’d think the curry would turn her off but nope, she kept nodding her little head emphatically when I asked if she wanted more.

Honestly, make this one today!  Think you might love it as much as we did…

Warm, comforting butternut squash soup!

Warm, comforting butternut squash soup!

Ingredients

  • 4 cups butternut squash, chopped (note, for ease I bought them pre-chopped at the farmer’s market, saves a lot of time)
  • 2 carrots, chopped
  • 2 celery stalks, sliced
  • knob of ginger, minced
  • 1 tablespoon red thai curry paste
  • 1 medium/ large sweet or yellow onion, chopped
  • chopped coriander for serving
  • 1 cup coconut milk
  • 3 cups veggie stock, boiling
  • bit of olive oil for sauté

Saute the onion and ginger in a hot pan until they start to soften.  Add the curry paste, carrots and celery and sauté for around 5 min, until mixture is soft and onions are translucent.  Add the squash, veggie stock and coconut milk.  Bring to a boil then reduce heat to a simmer.  Let it simmer for around 20 minutes, or until cooked through.

Once cooked, blend it up and serve it with chopped coriander.

Hope you enjoy!