A Cold Weather Treat : Coconut Thai Curry Soup with Roasted Butternut Squash

Whew. It's been a while. I simply hate when this happens. I love blogging, and I regret when I'm unable to keep up with it. I've been swept into a whirlwind of holiday fever full of decorating trees, seeing old friends, long dinners, and of course, finals week. Oh yes, finals week. But here I am, back in full force and here to share a decidedly un-holiday recipe with you; roasted butternut squash soup - littered with ingredients like coconut milk and red thai curry. A true twist on one of my favorite fall soups.

Not long ago I was an avid squash hater. Couldn't stand the stuff. Nowadays, it's on my menu at least once a week. Sweet, easily salted and savory, a perfect side dish or entree shining star. In this case it's paired with your usual soup suspects, good stock, some onion and garlic, but a few unusual ones as well, a bit of thai red curry, fatty coconut milk, lemongrass, and a sprinkle of green chile. I really enjoyed this soup, the kind of dinner that warms your insides on a cold winter night. Sweet, salty, spicy, and creamy. Delightful. Period.

Coconut Curry Soup with Roasted Butternut Squash 

Ingredients: 

1 medium to large butternut squash - cleaned, chopped and roasted

1 large white onion

6 cloves of garlic

1 small spicy green chile - minced

1 large stalk of lemon grass split in two

5 cups of good vegetable or chicken stock

1/2 can full fat coconut milk (full fat people)

2 teaspoons thai red chili powder/paste (you  may want more, so-to taste)

Directions: 

1. First, roast your squash (little olive oil, slat and pepper in the oven on 400 for 40 minutes). Also, pour your stock into a medium saucepan on low heat, place lemon grass in the stock, cover and allow to steep. 

2. Meanwhile, in a soup or other large pot heat a bit of vegetable or olive oil, saute onions, chile and garlic. After 10 minutes, when onions are translucent add thai red curry and stir until well combined. 

3. Strain lemongrass from stock, pour stock into soup pot with onions.

4. Next, add roasted butternut squash and puree (I use a hand blender). 

5. Finally, pour in the coconut milk, season with salt and pepper, and stir. 

6. Pour into a large bowl, garnish with plenty of cilantro and devour!