Wednesday, November 16, 2011

Thai Spiced Butternut and Carrot Soup

 I'm in love with the color of this soup. It's so beautifully bright and definitely stands out during this cloudy dreary weather we've been having. And it has a surprising, yet mellow kick from the the Thai red curry paste and ginger. Did I mention that it's also an absolute breeze to put together? I can totally see this as a starter for Thanksgiving.
The bright red curry paste, and vibrant orange from the carrots and butternut squash, combine to make an almost neon orange color soup. We all know how fresh, brightly colored fruits and vegetables are loaded with antioxidants, so eat up!
 Winter squashes, like the butternut, are packed with nutrients that we definitely need during these colder months. They're quite affordable and adaptable, too. While I still miss my summer vegetables dearly, I welcome the winter ones. Here's to many more healthy squash recipes.

Thai Spiced Butternut and Carrot Soup (makes at least 8 servings)

1 large butternut squash, peeled, seeded, and chopped in 1-2" cubes
4 carrots, sliced
1 large yellow onion, diced
1 tablespoon coconut oil or butter
sea salt
1-2 tablespoons Thai red curry paste, or more to taste
1 tablespoon grated fresh ginger
5 cups vegetable broth or water
1 cup coconut milk
cilantro for garnish

1. In a large soup pot over medium heat, saute onions in coconut oil with a large pinch of salt until they begin to soften, about 4 minutes. Then, add cubed squash, sliced carrots, and vegetable stock.

2. Add the grated ginger and bring to a boil. When the soup begins to boil, reduce heat and cover. Simmer for about 15 minutes, or until the squash and carrots are fork tender.

3. Turn off the heat, and stir in the red curry paste. It will pretty much dissolve in the soup. Then, puree the soup with an immersion (or regular) blender or food processor until the soup is very smooth. Taste and add salt if needed.

4. Stir in the coconut milk and serve. Top with cilantro and a bit more coconut milk if you wish.

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