October is all about crisp Fall Days. There isn't a better time than to enjoy a hot yummy rich soup. I've given directions so you can make this in your crockpot or on your stove top. Enjoy good food.
Thai Butternut Squash Soup
- 1 acorn squash
- 1 butternut squash
- 1 onion
- 1 carrot
- 2 cloves garlic
- 2 Tbsp. coconut oil
- 3-7 cups vegetable broth
- 1 can coconut milk
- ½ -1 teaspoon red curry paste
- 1/3 cup cilantro
Wash squash; peel and chop squash into cubes. Add all the ingredients except the curry paste and cilantro to a crock pot. I used 5 cups of broth and added more after the squash was cooked. Cook on low 8-10 hours. In small batches blend until smooth in a blender. If you have an immersion blender, even better because you can mix it smooth right in your slow cooker. Stir in the red curry paste. Cook for another hour. Add extra vegetable broth to get the consistency you want.
If you like to do things the hard way: bake halved squash at 350 for 45-50 minutes until tender. In a large pot, sauté onions, carrot, and garlic in coconut oil. Add 3 cups vegetable broth and coconut milk. Then add cooked and cubed squash, cilantro and blend well. Stir in the red curry paste. Cook for another hour. Add extra vegetable broth to get the consistency you want.
This soup is even the better the next day. It tends to thicken in the refrigerator.
A time saving tip is to buy pre-cut butternut squash and go without adding the acorn squash.
Happy Crock -Tober,