Butternut soup is an incredible canvas for an abundance of flavours. This recipe takes on Thai notes, but you could just as easily sub the curry paste and coconut milk for za’tar, dukka, and olive oil, or garam masala and lentils. I usually make a butternut soup base in abundance (steps 1-2) and set half of it aside in the fridge or freezer to make something else later. Then I use a half portion to make whatever soup I’m craving at the moment.
Serves: 6; Time: 2 hours
- 1 large butternut squash
- 1 can of full fat coconut milk
- 1 yellow onion
- 2 cups of homemade chicken stock
- 3-5 tbsp Thai red curry paste (to taste)
- coconut oil
- 10 green onions
- toast for topping the soup
- cilantro and limes for garnish
1. Chop the onion into slivers. In a skillet or a dutch oven, sweat the onion on low heat in a little coconut oil until blonde. Remove and set aside.
2. Peel and de-seed the squash and cut it into cubes. In a skillet or dutch oven, on low-medium heat, patiently cook the squash stirring constantly until you can easily mash the cubes with a wooden spoon.
3. Add the onions to the squash mixture, pour in the coconut milk, and the curry paste. Once simmering, begin to add the chicken stock slowly. If you like a thinner consistency, add more stock.
4. Simmer on low heat for 30 min.
5. Remove the soup from skillet/dutch oven and puree in a food processor.
6. Split the green onions down the middle and pan-fry in a skillet until wilted and browned. Set aside.
7. Toast the bread in a skillet in coconut oil or bacon grease.
8. To assemble the soup, pour into a bowl and top with the toast, green onions, and cilantro. Serve with a sliced lime.