The perfect fall soup.
Things that mean fall to me:
- Soup
- Squash
- Pumpkin
- Chrysanthemums
- Fall colours/leaves
Did I miss anything?
I decided it was an appropriate time to make a delicious squash soup. Normally I gravitate towards my go-to soups, like my Mama’s spicy squash soup or the carrot squash soup I tried last year. But I actually ended up combining three different recipes into this one (and played with quantities a bit).
And you know me… I swoon over anything Thai. So basically this soup and I are a match made in heaven.
Thai Butternut Squash Soup
Ingredients
- 1/4 cup coconut oil (or regular oil)
- 1 onion, chopped
- 4 tsps minced garlic
- 1 tbsps minced ginger
- 3 tbsps yellow curry paste
- 5 cups chicken stock
- 5 cups peeled/chopped butternut squash
- 1 can coconut milk
- 1 tsp brown sugar
- 1 tsp fish sauce
- 1 tbsp lime juice
- salt & pepper, to taste
Instructions
- Heat oil in a large pot. When melted, add onion and fry until cooked. Add garlic, ginger and curry paste and fry until fragrant. Add stock and squash, bring to a boil and simmer for 30 minutes. Blend well, then add coconut milk and sugar and reheat in the pot. Add fish sauce, lime juice and salt & pepper before serving - stir well. Garnish with peanuts, sour cream, and chopped cilantro (optional).
© 2014 The Domestic Blonde
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