One of the many, many aspects I love about soup is the unfussiness of it all. A bit of this, a little more of that ... and mostly it turns out great. I love veering off of recipes, and soups are rather kind in terms of the results. When you make it on the stovetop, Its a great way to flood your home with warmth and fine scents of seasonal herbs, spices, and veggies. And when you stumble across it at the grocery store or in restaurants, it makes for such a comforting and satisfying meal or addition to one.
I encourage you to make so much soup when you do make a recipe. Double it. Triple it. Freeze the extra for simple meals later in December when you just need something nourishing and easy amidst the extra merriment of the holidays. Or store the leftovers in the fridge and enjoy for lunch on the days to follow. Little effort and lots of comfort. Yes and yes.
Enter, this soup. Simple, warming, and so delicious, this is just the recipe to shake up dinner when your meals have been feeling hum drum. I hope you enjoy bowls of it with good company, or alone on the couch watching holiday movies, or bringing it as a gift to someone special. But mostly, I just hope you enjoy.
Thai Butternut Squash Soup
1 whole butternut squash, split in half lengthwise
3 tablespoons butter (coconut oil can be substituted)
1 onion, chopped
2 cloves garlic, minced
2 tablespoons Thai red curry paste
1/2 teaspoon red chili flakes
1 tablespoon nutritional yeast, optional
1 tablespoon apple cider vinegar
4 cups vegetable or chicken stock
1 can coconut milk, full fat
salt + pepper to taste
Preheat your oven to 400 degrees. Slice one butternut squash in half and scoop out the seeds. Place on a sheet pan and place in the oven for about 30-40 minutes, or until the squash is fork tender. Let cool until you are able to handle the squash easily.
In a large pot, heat butter on medium until melted. Add the onion and cook until transulent, about 5 minutes. Add the garlic and saute for 2 minutes more. Add the red curry paste, chili flakes, nutrional yeast (if using), apple cider vinegar and stock. Let simmer on medium low for 10-20 minutes.
Add the coconut milk at the end and let it come to a low boil. Season with salt and pepper and serve with chopped green onions, crispy sausage bits, and/or crispy kale.
Wishing you a peaceful, soothing, and merry start to December my friends. Xo