Christmas as an adult is the best.
No, I'm not referencing the joy you get from watching your kids unwrap gifts with glee. I'm talking about the joy of being a single late twenty something year old unwrapping gifts and literally crossing off your "to do" list at the same time. As a child I was brought to tears when I received a remote control Barbie car (which never ended up working mind you). As an adult, I felt a lump in my throat when I unwrapped a coupon book of free car washes. Perhaps my favorite gift as a child was a Polly Pocket dream house. Similar feelings were evoked this year when I received a gift certificate to Target, where the options are literally limitless for me to build a dream house of my own.
Some people go to Walmart or Michaels to experience the true day after Christmas specials. For me, I got to the grocery store. Today, I pulled into that empty lot, basket in hand, circular in the other hand, ready to find the sales. The mission was clear to me as soon as those sliding doors opened automatically. Cubed butternut squash, a giant 3 lb pack was on sale for $5. I had been waiting for the right moment to share this recipe for butternut squash soup. This was it. Don't hate me because I'm not sharing this in October when everyone can't shut up about pumpkin spice and what not. Love me because I'm share a healthier take on it in December.
Truly, after the first time I made this curried butternut squash soup, I never made it any differently. I love using coconut milk because A, it makes me feel healthy and B, it gives the soup a rich thickness that cream fails to do. If curry spices aren't your thing, I recommend you give coconut milk a try anyway in your regular butternut squash soup recipe. You will not regret it!
Ingredients:
3 lbs butternut squash, peeled and cubed
2 tsp coconut oil
3 cloves garlic, minced
1 medium yellow onion, chopped
2 tbsp fresh ginger, grated
2 - 3 tbsp Thai red curry paste
2 tsp curry powder
1 tsp salt
1 tsp ground cumin
4 cups vegetable broth
one lime, juiced
1 14oz can full fat coconut milk
a handful of fresh cilantro
In a large dutch oven or heavy bottom pot, heat coconut oil over medium heat. Add in chopped onion and cook until onions are translucent (about 5 minutes). Add in garlic and ginger and cook for another 30 seconds. Stir in red curry paste, curry powder, salt, and cumin so that it coats the onions/garlic mixture. Add in the squash and stir to combine. Add in the vegetable stock and bring mixture to a boil. Reduce heat to low, cover the pot, and simmer until the squash is cooked through and soft, about 20 minutes. Blend soup either in a blender or use an immersion blender until fully pureed. Stir in the coconut milk and lime juice. Transfer into individual serving bowls. Season to taste with additional salt if needed and top with fresh cilantro.
Ingredients:
3 lbs butternut squash, peeled and cubed
2 tsp coconut oil
3 cloves garlic, minced
1 medium yellow onion, chopped
2 tbsp fresh ginger, grated
2 - 3 tbsp Thai red curry paste
2 tsp curry powder
1 tsp salt
1 tsp ground cumin
4 cups vegetable broth
one lime, juiced
1 14oz can full fat coconut milk
a handful of fresh cilantro
In a large dutch oven or heavy bottom pot, heat coconut oil over medium heat. Add in chopped onion and cook until onions are translucent (about 5 minutes). Add in garlic and ginger and cook for another 30 seconds. Stir in red curry paste, curry powder, salt, and cumin so that it coats the onions/garlic mixture. Add in the squash and stir to combine. Add in the vegetable stock and bring mixture to a boil. Reduce heat to low, cover the pot, and simmer until the squash is cooked through and soft, about 20 minutes. Blend soup either in a blender or use an immersion blender until fully pureed. Stir in the coconut milk and lime juice. Transfer into individual serving bowls. Season to taste with additional salt if needed and top with fresh cilantro.
RSS Feed
