Thai Curried Butternut Squash Soup

Hey guys! So I’m gonna try something new with this recipe. I’ve noticed when I’m looking for recipes online, it takes a while to actually get to the recipe when there’s an entire life story before it. I wanted the recipe section of my blog to be an easy way to find new vegetarian/vegan recipes, so I’m keeping the recipe posts short, sweet and to the point. At the top, I’ll put all the important info, along with a 1-5 star rating (most will be 4-5 stars, the ones that are less will also have a section on what went wrong with the recipe and tips to fix it into a 5 star meal). As an added bonus, I’ll be posting wine pairings! I just started a business as a wine guide with the Traveling Vineyard, so it’s great to blend my two hobbies together in some way. The wines will not be guaranteed to be vegan, but I will do my best to research them. If you want, you can check on the wines I post as well and comment on the post whether they’re vegan (and, of course, if they worked well with the meal)! This recipe is from cookieandkate.com . Thanks, and hope you enjoy!

Vegan or Vegetarian?  VEGAN

Prep + Cook time?  40 minutes

How many does it serve?  48 ounces

Tastes?  Thai, Curry, Spice

Wine Pairing?  Because this is a nice, creamy soup, any nice Chardonnay or Chardonnay alternative could accompany it very nicely (see the “Screaming Goat”, “Kesari”, “Spruzzi Grillo” or “Pebble” at http://www.myttv.com/24831 under “Find a Wine to Love/Shop Now”)

Rating?  4.5 stars

 

Ingredients:

2 TBSP coconut or olive oil

2 LBS butternut squash, cut into 1/2 inch cubes (about 3 cups)

1 medium yellow onion, chopped

4 garlic cloves, pressed or chopped

2-3 TBS Thai red curry paste

2 tsp ground coriander

1 tsp ground cumin

1/4 tsp sea salt

1/8 tsp red pepper flakes (up to 1/4 tsp if you want more spice)

1 TBS fresh lime juice

4 cups vegetable broth

1/2 cup full fat coconut milk

1/2 cup large, unsweetened coconut flakes

handful fresh cilantro leaves, chopped

 

Directions:

  1. Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add squash, onion, garlic, curry paste, coriander, cumin, salt and red pepper flakes to skillet. Stir to combine.
  2. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. Add broth. Bring the mixture to a boil, then reduce heat and simmer until squash is soft, about 15 to 20 minutes.
  3. While the soup is cooking, toast the coconut flakes in a medium skillet over medium-low heat, stirring frequently, until fragrant and golden on the edges. Keep an eye on them so they don’t burn. Transfer coconut flakes to a bowl to cool.
  4. Once the squash mixture is done cooking, taste and add a little more Thai red curry paste if it’s not quite flavorful enough for you. Remove the soup from heat and let it cool slightly. Working in batches, transfer the contents pan to a blender (do not fill your blender past the maximum fill line!). Securely fasten the lid and use a kitchen towel to protect your hand from steam escaping from the top of the blender as you purée the mixture until smooth. Transfer puréed soup to a serving bowl and repeat with remaining batches.
  5. Stir the lime juice into the blended soup. Taste and season with additional salt if necessary. Ladle soup into individual bowls. Use a spoon to drizzle coconut milk over each bowl, then lightly swirl the spoon through the topmost layer for a pretty design. Top the soup with toasted coconut flakes and a sprinkle of chopped fresh cilantro.
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