Whew, so that’s one more holiday down. Only one more to go! (Or two, if you count new years eve as a holiday.) I always look forward to Christmas. Not because of the presents (which, in fact, my husband and I don’t exchange gifts at christmas), but because of the music, smells, food and of course, christmas lights! Since having children, the excitement has only been increased. Seeing the pure joy in my children’s eyes when they see christmas lights on neighboring houses, or the delight they express while decorating cookies for santa, makes it all worth it. At least the happy memories are what you try to remember over the melt downs, grumpy fits, and refuse-to-sleep times.
Now that everyone has had their fill of (hopefully) delicious food over Thanksgiving, it’s time to move on to other food. This is the time of “grace” between holidays. Even though I am looking forward to getting elbow deep in christmas-y treats (I have been eager to make my all-time favorite holiday cookies), I like to enjoy the time between the holidays too. So that means, good comfort food, soups, and perhaps some breads as well. To hold you all over until the christmas baking is in full swing, I want to share this amazing soup with you.
This soup is super creamy and tasty. But, don’t let the creaminess fool you, it’s actually a very filling soup. I was worried that the butternut squash would be too overpowering, but it was just right. The thai flavors are what really make this soup. I am a total sucker for thai-flavored foods. My girlfriends always tease me when we go out for dinner, because I almost always order a curry, or thai flavored dish. I can’t help it, it’s so good! This is a wonderful soup for a chilly day. I ended up freezing several pint size jars of this soup to thaw out for lunch for myself. I prefer the peanuts in the soup, but my husband thought they took away from the creaminess of the soup. You’ll just have to make this soup and make up your own mind!
Recipe adapted from How Sweet It Is
- 6 Tablespoons coconut oil
- 2 medium onions, peeled and diced
- 6 garlic cloves, minced
- 1 1/2 teaspoons freshly grated ginger
- 4 Tablespoons Thai red curry paste
- 6 cups low-sodium vegetable or chicken stock
- 2 small butternut squash, peeled and diced (you'll want about 8 cups)
- 2 (14-ounce) cans coconut milk
- 2 limes, juiced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup roughly chopped fresh parsley for serving
- 1/2 cup chopped roasted peanuts for serving (optional)
- Heat a large pot over medium-low heat and add the coconut oil. Once it's melted, add in the onions and the garlic with a pinch of salt and stir. Cook until the onions are soft and translucent, about 5 minutes, stirring occasionally. Stir in the ginger and curry paste. Cook the curry and onion mixture for 5 minutes, stirring occasionally. Pour in the stock and add the squash cubes. Cover the pot and increase the heat to medium. Cook until the squash is soft, about 20 minutes.
- Once the squash is soft, turn off the heat. Using an immersion blender (if you don't have one, very carefully pour the soup into a blender or food processor), blend the soup until completely smooth. Turn the heat back to medium low. Stir in the coconut milk, lime juice, salt and pepper. Cover and cook the soup for 10 minutes until it's warm through. Taste and adjust seasonings if needed. Serve and garnish with parsley and crushed peanuts, if desired.
This soup freezes beautifully in jars or small containers. Thaw and reheat when ready to eat.