Autumn has to go down as one of my favourite seasons. Not only is it the perfect excuse to draw the curtains, put on your cosiest jumper and watch your favourite DVDs, but eating a truck load of pumpkin and squash is acceptable. Yes, squash is back and I for one am doing my happy dance to see it stocked on the market and in the shops again. I like to eat mine simply and think it’s best chopped up and roasted in coconut oil, but I also think that it makes the most incredible soup.
The ultimate soup for me is butternut squash soup, it’s velvety smooth without the addition of any cream and full of autumnal flavour. By far, squash soup has to be one of the easiest soups to make and is suitable for any skill level, from Cordon Bleu chef to a novice in the kitchen, anyone can make a delicious butternut squash soup.
- 4 cups diced butternut squash
- coconut oil for cooking
- 3 tbsp red Thai curry paste
- 1 can of full fat coconut milk.
- Preheat the oven to 180 degrees.
- Chop the butternut squash into cubes and place on a non-stick baking tray, drizzle with coconut oil and cook for 20 minutes or until tender.
- Once the squash is cooked, place in a blender with the curry paste and coconut milk and blitz until smooth.
- Heat up on the hob in a saucepan for a few minutes before serving.
- Can be stored in the freezer in an airtight container.
This soup was literally whipped up one lunch time when it was wet and grey outside and I wanted something comforting to eat instead of my usual cold salad. Time wasn’t of the essence, however if it was I know there would be nothing to worry about as with only 3 main ingredients and little preparation this soup is easy and quick to make.
The simplicity of this soup comes from the fact that these are ingredients that I always stock in my cupboards, and if not, these days they are readily available from the local shop. Thai food is one of my favourite cuisines…well anything with coconut in actually, but let’s ignore that fact for now and concentrate on those magical Thai flavours…yum! I know that I’m going to be making lots of butternut squash soup this autumn and it’s nice to know that I can give it some edge and a boost of flavour with this Thai twist.
Also, not forgetting that Halloween is only a few weeks away and this would make the ideal easy lunch or even a starter for any spooky party’s that you may be throwing in celebration – or even a tasty way to use up all that leftover pumpkin from your pumpkin carvings!
What is your favourite autumnal soup? Are you celebrating Halloween this year or throwing any party’s to celebrate?
*This post is part of my work with Weight Watchers as part of their brand new Activate Your Autumn campaign, helping people shake off their lethargy, boost their energy and embrace a more vibrant lifestyle as a start or maintain a healthy plan.
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