Thai Butternut Squash, Sweet Potato, and Carrot Soup

I want to start by saying that this is not my recipe, even though I really wish it were. I wish I could have come up with this amazingly delicious creation, but alas it was a Pinterest find from this food blog (which also has a ton of other yummy looking recipes, by the way). 

As with most things from Pinterest, this particular recipe has sat on my board just waiting to be made. I finally got around to making it and I can’t believe I waited so long! It was so yummy. It’s a bit spicy and a bit sweet. It’s creaminess comes from the coconut milk which absolutely makes this dish. The toasted peanuts and pumpkin seeds on top are the icing on the cake (so to speak). 

This soup is perfect for this time of year as the nights get colder and colder. 

This was pretty much at my maximum for spice level, so I didn’t add the siracha the original recipe called for, but you can if you want. You could also probably use less red curry paste if you wanted to tone down the spice a little too. 

I also didn’t make the squash seeds because I used precubed squash from Trader Joe’s (two bags, if that’s what you decide to do as well). Using the precubed made this recipe even easier. I did have some peanuts and pumpkin seeds on hand so I just used that. 

Thai Butternut Squash Soup (as adapted from Carlsbad Cravings)

3 tablespoons coconut oil (may substitute olive oil)

1 sweet onion, diced

1/4 cup red curry paste

1/4 teaspoon red pepper flakes (optional)

1 tablespoon freshly grated ginger (I used the dried ginger powder, but only about 1/4 tablespoon since you use less dried than fresh)

8 garlic cloves, minced

3 cups uncooked butternut squash peeled, cut into 1”cubes, seeds separated

1 large sweet potato peeled, cut into 1”cubes

3 medium carrots peeled and chopped

4 cups low sodium chicken or vegetable stock

1 teaspoon salt

1/2 teaspoon pepper

1 14 oz. can coconut milk 

2 tablespoons fish sauce

1 tablespoon dried basil

2 tablespoons lime juice

Sriracha/Asian hot chili sauce to taste (optional)

Peanuts and pumpkin seeds for garnish 

Melt coconut oil in a large sauté pan, soup pot or Dutch oven over medium heat. When oil is hot, add, onions and sauté until onions are soft. 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.
While the veggies are simmering, add your peanuts and pumpkin seeds to a dry skillet and toast them up. It will only take a couple minutes so don’t walk away. You don’t need to add any seasonings unless you want to. You definitely don’t need any oils because the peanuts will release their plenty of their own. 


Once vegetables are soft, turn off the heat. Here you have a couple options: you can get out a second large pot and your blender. Purée the veggies in two or three batches in the blender until smooth and transfer each batch to the 2nd pot. Be careful not to put too much in the blender because it will explode. 

Or, you can do what I did (because I did not want to dirty another pot), and use an immersion blender. Either way, purée the softened veggies until smooth.  


Once the soup is smooth, add coconut milk, fish sauce, and basil to the soup and cook until heated through. When ready to serve, stir in 2 tablespoons lime juice. I didn’t have a lime so I skipped this step. It would probably be really good though. Taste soup and add desired amount of Sriracha, salt and pepper to taste.


To serve, garnish with roasted seeds, peanuts and cilantro (I skipped the cilantro too because, Gross).



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