Thai Butternut Squash Soup
- 3tablespoons coconut oil(may substitute olive oil)
- 1 sweet onion, diced
- 2-4tablespoons red curry pastesee note
- 1/4teaspoon red pepper flakes(optional)
- 1tablespoon freshly grated ginger
- 8 garlic cloves, minced
- 3cups uncooked butternut squashpeeled, cut into 1”cubes, seeds separated
- 1 large sweet potatopeeled, cut into 1”cubes
- 3 medium carrotspeeled and chopped
- 4cups low sodium chicken or vegetable stock
- 1teaspoon salt
- 1/2teaspoon pepper
- 114 oz. can quality coconut milk(I like Chakoah)
- 2tablespoons fish sauce
- 1tablespoon dried basil
- 2tablespoons lime juice
- Sriracha/Asian hot chili sauce to taste(optional)
Honey Sriracha Butternut Squash Seeds
- Reserved butternut squash seeds
- 1tablespoon honey
- 1/2teaspoon coconut oil
- 1/2teaspoon Sriracha/ Asian hot chili sauce
- 1/2teaspoon salt
- 1/4teaspoon ground cumin
- Freshly squeezed lime juice
- 1cup roasted peanuts, chopped (a must! unless you’re allergic)
- 1/2cup cilantro, roughly chopped(optional)
Preheat oven to 300 degrees. Line a baking tray with a slip mat, parchment paper or foil sprayed with non-stick cooking spray. Rinse squash seeds and pat dry. In a small bowl, whisk together “seed ingredients;” add seeds and stir until evenly coated. Spread seeds out evenly on baking sheet in a single layer. Cook for 25-30 minutes (or longer) depending on how “crunchy” you like your seeds.
Meanwhile, melt coconut oil in a large sauté pan (may use large soup pot or Dutch oven), over medium heat. When oil is hot, add, onions and sauté until onions are soft, about 3 – 5 minutes. Add red curry paste, red pepper flakes, ginger and garlic; stir to combine with onions; saute for 3 minutes. Add squash, sweet potatoes, carrots and chicken stock. Season with 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil, cover, then reduce heat to medium. Simmer for 15-20 minutes or until vegetables are soft.
Meanwhile, dry roast peanuts (even if they are already “dry roasted”) in a medium skillet over medium heat, stirring occasionally until golden. Transfer to you food processor or blender and rough chop. Transfer to a bowl or plate.
Once vegetables are soft, turn off the heat and get out a second pot (large enough to hold soup). Pour half of the vegetable mixture into blender/food processor. Puree until soup is smooth, taking care to not cover the blender completely or it will explode (I use a paper towel), then transfer to the clean pot. Repeat with remaining soup.
Add coconut milk, fish sauce, and basil to the soup and cook until soup is heated through (2-5 minutes). When ready to server, stir in 2 tablespoons lime juice. Taste soup and add desired amount of Sriracha, salt and pepper to taste.
To serve, squeeze fresh lime juice onto individual bowls for a fresh pop and garnish with roasted seeds, peanuts and cilantro.