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…
- 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!