Soup and winter – they go together like peanut butter and jelly. Having just returned from a two week vacation in Maine, the weather outside doesn’t seem nearly that bad but it’s definitely the coldest day of the winter in Connecticut so far. There is just something about a warm bowl of soup and cozying up on the couch when the weather is like this. I’ve said it before and I’ll say it again but you should check out Juli Bauer’s Paleo Cookbook. It’s the bomb. Rarely do I find a cookbook where I want to make every recipe in the book and so far, not a one disappoints. I’ve never been a huge butternut squash fan but the flavors in this one called to me. Without further ado – here’s the recipe!
Thai Butternut Squash Soup
1 large butternut squash (I bought 2 skinned halves at the grocery store to save time)
1-2 tablespoons ghee, butter or coconut oil
2-3 cloves garlic, minced
1/2 medium yellow onion, chopped
1/2 teaspoon minced fresh ginger
1 tablespoon coconut aminos
1 tablespoon red curry paste
1 (14oz) can full-fat coconut milk
1/2 teaspoon red pepper flakes
1/2 teaspoon sea salt
1/4 cup chopped cashews, for garnish
chopped fresh cilantro, for garnish
- Preheat oven to 400F
- Cut the squash in half lengthwise. Place cut side down on a baking sheet and bake 35 minutes, until soft to the touch. Scoop out flesh inside.
- In a large, heavy-bottomed saucepan over medium heat, combine the ghee, garlic, onion and ginger. Cook until the onion is translucent, about 5 minutes.
- Add the squash, coconut amino, curry paste, coconut milk, red pepper flakes and salt. Mix together and cook for 10 minutes, then use an immersion blender to puree the soup until smooth.
- In a small saucepan over medium heat, toast the cashews until browned.
- Serve the soup garnished with cashews and cilantro
A note on serving: this soup pairs well with proteins so I cooked up some chicken sausage and added it to the soup but Juli also recommends ground pork seasoned with red pepper flakes which sounds equally delicious!