Thai Coconut Butternut Squash Soup
Can't believe we have been living here in California for one and half months now. Slowly, we are building up our new routines (e.g. weekends on the beach) and get to know our surroundings. I also found my favorite farmers' markets and food markets, where I know by now what their specialities are. One of things I really love about the food market here is the variety of produce it offers. Since it doesn't have a strong season change here, you can find all kinds of fruits and vegetables all year long. Whereas in Europe, you can only get them either in Spring or in Autumn. Butternut squash is a good example of this. I used to cook a lot of pumpkin involved dishes in Autumn, but now, I don't have to wait that long any more.
Today, I am sharing this coconut butternut squash soup, which is very creamy, spicy (well, depend on how your taste), and sweet. It is based on a traditional pumpkin soup recipe, but with a Thai flavor twist. Really delicious! And did I mention that it is vegan?
I used my new Staub French oven to make the soup. In fact, I use it for most of my cooking now and it is really amazing It got heated up so quickly and keep the soup warm for a longer time after it is cooked. It is totally worth the investment.
And the finally, the soup is served with the beautiful, hand-crafted soup bowls from Hanselmann Ceramics, which you can still use discount code "LUMADELINE" to get 10% off (links can be found after the recipe).
What you'll need:
- 1 tbsp olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, grated
- 1 tsp ginger, grated
- 1 tbsp Thai red curry paste (you can add more if you prefer it to be very spicy)
- 2 cups vegetable stock
- 4 cups butternut squash, peeled, seeded, and cut into small cubes
- 1 can coconut milk, leave 3-4 tbsp aside for garnish
- 2 tbsp freshly squeezed lime juice
- ½ tsp salt
- ¼ tsp freshly ground pepper
- small handful of coriander leaves
How it's made:
- Heat the oil in a heavy based soup pot (Staub French oven) over medium heat. Sauté in the garlic and onion until soft and fragrant. Add in the ginger and curry paste and continue to stir for about another 2 mins.
- Add in the butternut squash cubes into curry mixture. Stir often and leave them cook for another 2 mins. Then pour in the vegetable stock and stir again until well combined. Bring the mixture to a boil and then reduce to a simmer. Cook for further 25 minutes, or until butternut squash is soft. Remove from heat and set aside to cool.
- Pour the soup into a Vitamix blender (or any blender you have, or a hand mixer), switch to "soup program" and blend the it until smooth. Pour the mixture back to the pot and heat it over low heat.
- Add in the coconut milk and lime juice. Season with salt and pepper to taste. Stir again until well combined. Divide the soup among the serving bowls and drizzle the remaining coconut milk on top. Sprinkle with chopped coriander leaves on each bowl. Serve warm with some sourdough bread.
- Soup Pot: Staub's French Oven
- Blender: Vitamix 750 Pro in Copper Finish
- Hanselmann Ceramics
- Soup Mug: http://www.hanselmannpottery.com/shop/soup-mug
- Soup Rest: http://www.hanselmannpottery.com/shop/spoon-rest