Autumn is unquestionably one of my favourite seasons. It’s not just a good excuse to close the curtains, throw on your cosiest sweater, and enjoy your favourite DVDs, but it’s also a good excuse to consume a truckload of pumpkin and squash.
Yes, squash is returning, and I’m doing a happy dance at the prospect of seeing it on the market and in stores once more. I like to eat mine simple because I believe it’s better diced up and roasted in coconut oil, but it also makes a fantastic broth.
Butternut squash soup is my favourite soup because it’s velvety smooth without any cream and full of autumnal flavour. Squash soup is one of the simplest soups to prepare, and it can be made by someone with any experience level in the kitchen, from a Cordon Bleu chef to a complete beginner in the kitchen.
This soup was actually thrown together one lunchtime because it was raining and grey outside and I needed a warm meal to replace my normal cold salad. Time wasn’t an issue, but if it had been, I wouldn’t have worried because this soup is simple and fast to create with just three key ingredients and minimal planning.
This soup’s versatility stems from the fact that I usually have these ingredients on hand, and if I don’t, they’re easy to find at the supermarket these days. Thai cuisine is one of my favourite cuisines…well, something with coconut in it, but let’s forget that for the time being and focus on those magical Thai flavours…yum!
I know I’ll be making a lot of butternut squash soup this fall, and it’s good to know that with this Thai twist, I can add it a little more edge and flavour.
Not to mention the fact that Halloween is just a few weeks away, and this will make an excellent fast lunch or even a starter for any spooky parties you might be throwing in honour of the holiday – or even a delicious way to use up all the extra pumpkin from your pumpkin carvings!
What is your favourite soup for this time of year? Do you plan on celebrating Halloween this year or holding some parties?
Thai Butternut Squash SoupCourse: Uncategorized
4 cups diced butternut squash
coconut oil for cooking
3 tbsp red Thai curry paste
1 can of full fat coconut milk.
- Preheat oven to 180 degrees
- Place the butternut squash cubes on a non-stick baking sheet, drizzle with coconut oil, and bake for 20 minutes or until tender.
- After the squash has been baked, blast it with the curry paste and coconut milk in a blender until smooth.
- Before eating, reheat in a saucepan on the stovetop for a few minutes.
- Can be stored in the freezer in an airtight container.