Thai Butternut Squash Soup

Hi gang, yikes, sorry we've been out of action! This thing called midterms came up out of nowhere. Anyway, currently working on a delicious recipe for Acorn Squash chili. In the meantime, here's a throwback to an old favorite we grabbed from my blog The Almost Italian to give you an idea for your butternut squashes! 

This is a variation on regular butternut squash soup. I add coconut milk, ginger, and sweet chili sauce, making the already rich soup incredibly creamy and a little bit spicy. This is a very healthy recipe, it’s nice chilled with a salad as a summer lunch, or steamy with some chicken and greens for a delicious dinner. It keeps for 1-2 weeks in the fridge, and is one of those microwave exceptions that tastes just as good nuked a week later. Make a big batch (this recipe makes a lot) and keep it in the fridge to for munchie emergencies!

Thai Butternut Squash Soup
adapted from Whole Foods
(serves 6-8)

Ingredients

• 2 Tbsps olive oil
• 2 celery stalks, diced
• 1 onion, diced
• 2 medium butternut squash, peeled and cubed
• ½ teaspoon thyme
• 4 cups chicken broth (or boullion and water)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon chopped ginger
• 1 13.5 oz can coconut milk
• Sriracha and chili sauce to taste

Instructions 

1. Heat oil in large soup pot. Add celery, ginger, and onion. Cook until celery has begun to soften and onion is translucent, 3-4 minutes.

2. Stir in butternut squash, thyme, chicken broth, coconut milk, salt, pepper, and chili sauce. Bring to boil, reduce heat and simmer until squash is fork-tender, about 30 minutes.

3. Use immersion blender or regular blender to puree soup in batches. This is the only tricky part, but it’s not horrible. I just split the soup into two batches and blend. This is the first time you can actually taste the soup, because the squash is now mixed with the other ingredients. If needed, re-season to taste.

 
4. Garnish with red pepper flakes and serve immediately, or store in fridge for up to 2 weeks.

Enjoy!