“Food is everything. Food, friends, family: those are the most important things in life.” -Zac Posen
Growing up we had a lot of soup for dinner. Great Grandma Lee’s split pea soup, my mom’s amazing bean soup, I could really go on and on!
One Christmas my dad got my mom four cook books on just soup. Needless to say my mom was less than pleased that year for Christmas, but I think its safe to say, the Joneses are big soup people! Thankfully Walker is too!
Now that the weather is starting to cool its the perfect time for soups. Today I am sharing a spicy thai curry butternut squash soup that will leave you drooling! It’s really THAT good!
Walks and I love spicy and Thai and butternut squash just feels so “fall”- I knew this dish would be a winner! This is a perfect fall recipe. Pour yourself some wine, enjoy the fire and warm up with this butternut squash soup.
THAI COCONUT CURRY BUTTERNUT SQUASH SOUP
Ingredients:
1 tablespoon EVOO
3 cloves garlic, minced
1 small yellow onion, chopped
1 teaspoon powdered ginger
2 tablespoons Thai red curry paste
1/2 tablespoon garam masala
2 teaspoon yellow curry
2 teaspoon turmeric
2 teaspoon coriander
3 cups chicken or vegetable broth
4 cups butternut squash, peeled, seeded, and cut into 1″ cubes
1 15-ounce can coconut milk
2 teaspoon Sriracha
S&P to taste
1/4 cup cilantro, chopped to garnish
1/2 teaspoon crushed red chili peppers, to garnish
Directions:
Heat the oil in a large soup pot over medium heat.
Add in the garlic and onion, and saute until soft.
Add spices and curry paste and stir to combine with the onion and garlic.
Add in the raw butternut squash cubes, sriracha and broth, stirring to combine.
Bring to a boil and then reduce heat to a simmer and cover.
Cook for 20 minutes. The squash should be tender.
Remove from heat and let cool for a few minutes.
Pour the soup into a blender in batches and blend until smooth.
Pour the blended soup back into the soup pot over medium heat and warm through, stirring occasionally.
Remove from heat and mix in the coconut milk (saving a few tablespoons to garnish). Mix well.
Pour into bowls and drizzle the remaining coconut milk on top. Garnish with cilantro and crushed red chili peppers.
Kisses and fall recipe wishes,
