Vegan Thai Butternut Squash Soup

SERVES 4

INGREDIENTS
2 lbs butternut squash, peeled and cut to 1-inch cubes
2 1/2 c vegetable stock
salt and fresh ground pepper
2 T coconut oil
1 sweet onion, finely chopped
1 T garlic, minced
1 T ginger root, minced
2 red bell peppers, seeded and chopped
1 can (14 oz.) light Thai coconut milk
3 T Thai red curry paste
1/3 c natural peanut butter (no sugar added)
1 T agave nectar (or other natural sweetener)
1 T soy sauce
1/4 t ground cloves
1 lime, juiced (about 3 T)
1/2 c cilantro, chopped
extra chopped cilantro and chopped peanuts for garnish (optional)
Sriracha for serving (optional)

1. Add the butternut squash and vegetable stock to a stock pot. Salt and pepper generously. Boil the squash over medium high heat for about 10-15 minutes, or until the squash is tender. Turn off the burner and transfer both the squash and the broth to a blender or food processor, or use an immersion blender to puree until smooth. Return the mixture to the pot.

2. In a large pan, sauté the onions in the coconut oil over medium heat until tender, about 5 minutes. Add the garlic, ginger, and red bell pepper and sauté for 5 more minutes. Add the coconut milk, curry paste, and peanut butter and heat just until the curry paste and peanut butter have melted into the coconut milk. Transfer the mixture to the stock pot. Then add the agave nectar, soy sauce, and cloves.

3. Turn the heat back on to medium and stir everything well. Cook for 15 minutes, stirring occasionally. Add the lime juice and cilantro and cook for an additional 5 minutes.

4. Serve garnished with chopped cilantro and peanuts and Sriracha.

Butternut Squash Soup

We made this soup for a Sunday night dinner with friends. It was a nice blend of creamy, savory, sweet, and just the tiniest hint of tart. The addition of apple to the soup breaks the heavy cream and pairs with the cinnamon and nutmeg. 

We served this with with a toasted baguette, garlic mashed potatoes, roasted asparagus, and an apple crisp for dessert. 

SERVES 4

INGREDIENTS
1/2 T unsalted butter 

1/2 white onion (roughly chopped)

2 1/2 c butternut squash (peeled, seeded and diced into 1-inch pieces)

2 c sweet potatoes (peeled and diced into 1-inch pieces)

21/2 c chicken stock (additional water if needed)

1/2 t salt

1/2 tart (yet-sweet apple like Honeycrisp/Pink Lady, cored, peeled and diced into ½-inch pieces)

1 T honey

1/4 t ground cinnamon

1/8 t ground nutmeg

1/3 c heavy cream

DIRECTIONS
1. Melt butter in a large pot. Add onions and cook over medium heat until soft and translucent. 

2. Add butternut squash, sweet potatoes, chicken stock, salt, and pepper to the pot. Turn heat to high and bring to a boil. Reduce heat to medium and cook until vegetables are very tender, about 15 minutes. Turn off heat. Add diced apple to the pot and puree soup with a handheld immersion blender until very smooth and creamy. (Alternatively, use a standard blender to puree soup in batches, being careful not to fill the jar more than halfway. Leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape. Pour blended soup into a clean pot.)

3. Add honey, cinnamon, nutmeg and heavy cream and stir. Bring to a simmer. Taste and adjust seasonings if necessary. If you like a sweeter soup, add more honey. For a thinner soup, stir in a bit of water; to thicken, simmer and stir over low heat.