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Thai Butternut Soup

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We’ve been testing this in my Members’ Only groups and I think it’s fair to say it’s been a HUGE hit. It makes for a delicious alternative to the traditional savoury butternut squash soup with it’s unexpected hit of lime and just a wee kick of heat.

Thai Butternut Soup
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Ingredients
  1. 1 medium sweet potato
  2. 1 butternut squash, halved lengthwise and seeded
  3. 1 tbsp coconut oil
  4. 1 medium onion, diced
  5. 4 cloves of garlic, crushed
  6. 4 c low-sodium vegetable broth
  7. 1 tbsp red curry paste or harissa*
  8. 1&1/2 tsp ground coriander
  9. 1 tsp ground cumin
  10. 1/2 tsp ground ginger
  11. 3/4 tsp sea salt
  12. 2 tsp lime zest (reserve any extra to garnish servings)
  13. juice of one lime
  14. 400ml-14oz can coconut milk
  15. * Harissa is a chili paste - you can usually find it and curry paste in the international food aisle of conventional grocery store. Use a little less (maybe 2 tsp) to start if you don’t like heat - add more to taste.
Instructions
  1. Pierce skin of sweet potato with a knife or fork. Place sweet potato and butternut squash halves, facedown, on a parchment-covered baking sheet. Roast at 350F about 1 hour or until both veggies are tender. Let cool. Peel the sweet potato and chop into 1 inch cubes.
  2. In the meantime, heat oil in a large soup pot over medium. Add onion and garlic and cook for about 5 minutes or until softened. Add the cooled flesh of the sweet potato and squash (not the skin!), broth, curry paste, coriander, cumin, ginger, salt, zest and lime juice. Bring to a boil then reduce to a simmer.
  3. Stir in the coconut milk. Blend with an immersion blender or in batches in a stand blender. (Be careful, hot liquids in a stand blender can spell disaster — let soup cool a bit before blending and be sure to let the steam escape by lifting the inner top of the lid a little before pressing “go”. I often cover my blender with a tea towel just to be safe!)
  4. Taste soup after blending. If it needs a little more heat, add a teaspoon or so more of the curry paste. If it needs salt, add 1/4 tsp and test again.
  5. Makes 9-10 cups.
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