Butternut Squash Soup: Thai Style

It just. Keeps. Snowing.  Cold days call for warm soups, and my favorite soup to make is butternut squash.  Traditionally I have served this soup with cheese raviolis, but since I have once again removed dairy from my diet (and feeling better because of it), I figured I'd combine my two favorite things: coconut curry and butternut squash.

Ingredients

• 2lb Butternut Squash; peeled and cubed (I recommend getting a whole one and actually doing the work because you want to roast the seeds with red cayenne)
• 1 Can Low Fat Coconut Milk
• 3-4 Cups Vegetable Broth
• 1 Yellow Onion; chopped
• 1 Granny Smith Apple; chopped
• 1 Carrot; chopped
• 2 Cloves Garlic
• 1 Tbsp Fresh Chopped Ginger
• Red Curry Paste
• Curry
• Salt & Pepper

Instructions

1. Peel and cube butternut squash. Take the seeds and place them on a baking sheet, sprinkle with cayenne, and roast in oven for 5ish minutes.  Just check on them here and there.  Set squash aside.

2. All of those chopped veggies and fruit in the ingredients?  We really don't care what they look like, so grab a stock pot and throw the mish mash in on medium high heat with 2 tblsp of oil.  Preferably canola oil, or any oil that cooks at high heat.  Cook until softened up, and then add the two cloves of chopped garlic for the last two minute or so.  I'm a stickler for not over cooking the garlic.

3. Now it's time to pour in the veggie stock and add the butternut squash.  Cook until you can easily get a knife or fork through the thickest cube of butternut squash.  So......20ish minutes on a simmer or boil. When I'm in a hurry I boil. When I do it right, I simmer.

4. Squash all soft and mushy?  Good. GRAB YOUR BLENDER!  There is going to be a larger amount of liquid to veggie mush so add a good amount of both and try to make it even.  I blend it down to a smooth texture. If it's too thick I add more broth.  Too thin? Add more veggie.  Blend until smooth and transfer back to an empty pot.

5.Once all soup is moved to the new pot turn the heat back up to a simmer.  This is where we add all the seasonings.  Salt. Pepper. Curry. Thai curry paste. Cayenne.  We will also be slowly adding in the coconut milk to create a creamy texture.  

6. Keep working at it until the taste is perfect.

7. Ladle into a bowl.  Add a small dollop of Greek yogurt, some cilantro, and the seeds to garnish.  Enjoy.