As I said in my last post, this past weekend I was on a soup making kick, the first one was Potato Soup or you can look at my post from a while back for the authentic Czech Potato Soup (Bramboracka) and now I’m sharing my Spicy Curried Butternut Squash Soup. This is my favorite one, primarily because I added red curry paste to give it some heat… you know … to counteract the cold outside…. -40 with the windchill kind of cold! Yikes! Some of you have no idea what that really feels like, others… I’m sure you’re feeling sorry for me right now… 🙂
When I get into making soups, I usually make a couple… or few… that way I don’t have to eat the same thing EVERY day for the week… so here’s the second one.
- 1 Onion finely chopped
- 1 spoon of Coconut Oil
- 1 Butternut Squash, peel and chopped into small cubes
- 2-3 Cups of Vegetable or Chicken Broth (enough to cover all the squash, if you use Vegetable Broth it’s pretty much vegan)
- 1 Can of Coconut Milk
- 2-3 Tablespoons of Red Curry Paste
- Salt and Pepper to taste
- Garnish with toasted Pumpkin Seeds
Chop the onion and fry until soft in a spoonful of coconut oil. Then add the chopped squash and broth to cover the squash and cook until soft. Once the squash is soft then mix with your emersion blender (or in a blender if you don’t have an immersion one). Add the coconut milk, red curry paste and salt and pepper to taste. Garnish with pumpkin seeds and enjoy.
I love this soup and every so often I’ll buy a butternut squash because I think they are beautiful and then won’t do anything with it for a few days. I admit, often it will start to look like it’s going to go bad and then I just whip up this soup and it serves as my lunch for a few days.
If you’re not really into spicy food, then add a small amount of the red curry paste at a time and taste it. I’ve often added too much and then it’s really hot… and I’m the only one eating it. Not always a bad thing to… you know… feel the burn! (One thing I have found with the curry paste is that if it is too hot… as in spicy… then I can let it cool for a bit and when it’s cooler, the spice doesn’t seem to be as strong… YUP… there have been times when I’ve really overdone it.)
