It’s been a while. Too long, really. I was going to make this post all about what I’ve been busy with these past months but that seemed a bit too indulgent, so I’ll spam you with baby photos, kiddo photos and work-related photos another time. Today it’s all about getting back into this space and doing what I created the blog for way back when I started it – to share recipes for the food I was creating at home. Starting today, with a Thai Curried Butternut Squash Soup.
I made this soup a few weeks ago after our Canadian Thanksgiving had come and gone I had neglected to do anything with a lovely butternut squash that I had brought home from the market. When in doubt – make soup! It was so yummy, and was quickly enjoyed over the following 2 days. And then I made it again. And then I made it again, this time to gift to friends. And then I made it again for myself. I figured if I was loving it so much, it must be worth sharing!
It’s a breeze to throw together and totally comforting in all it’s thick, spicy goodness. There are’t any funky or hard-to-find ingredients in it, so there’s a very good chance that you’ll have everything you need in your kitchen to make it for dinner tonight! The best part about it is you can adjust the spice level to your pleasing and slurp it up as soup, or you can make a meal out of it by ladling it over rice and serving with your favourite baked tofu and greens.
I hope you’ll try out this Thai Curried Butternut Squash Soup! If you do, don’t be a stranger – tag it on Instagram with #cupcakesandkale so I can enjoy it (virtually) all over again!
- 2 tbsp olive oil or coconut oil
- 1 medium cooking onion, peeled and diced
- 2-3 tablespoons Thai red curry paste
- 1 tablespoon sea salt
- 1 small to medium butternut squash, peeled, seeded and cubed (about 5-6 cups)
- 1 large or 2 small potatoes, peeled and cubed
- 4 cups vegetable broth
- 1 14oz can coconut milk, divided
- Heat the oil in a large soup pot over medium-high heat. Add the onion and sauté 3-4 minutes, stirring frequently.
- Add in the curry paste and salt, stirring well and frying for 1 minute.
- Add the squash, potato, broth and ¾ of the coconut milk and stir to combine. Bring to a boil and then reduce to medium heat and simmer for 15-20 minutes, until both squash and potato are tender. Remove from heat to cool slightly.
- Carefully transfer to a blender, and in batches, purée until smooth.
- Return to the pot, season to taste with additional salt or curry paste and serve, garnishing with reserved coconut milk.
Adapted from this recipe from Cookie + Kate.