I’m so excited FALL is finally here! I’ve been especially looking forward to it this year because, well, you know. Covid. Quarantine. Life put on hold.
And why does crisp fall air and a hot bowl of soup seem to cure all things, especially bad moods? It doesn’t hurt that it feels very witchy to be standing over and stirring a steaming, bubbling pot of soup. ha!
Fall in general always makes everything better. Maybe because I love everything to do with the season?
I love curling up with a blanket on the couch to read a new novel, natch. I love the leaves and the cooler weather. I love getting all my sweaters out, and YES, making all my favorite fall recipes. I love making a hot cup of tea mid-day and baking cinnamon bread.
Alas, most of my favorite things like Halloween, gathering around the fire pit in the evening with friends, long hikes, and snuggly sweaters goes well with the summer swelter here in Virginia, so I must wait for fall.
Soup is my go-to for dinner the fall. You can always make sandwiches or a salad, and when I’m feeling particularly ambitious, I’ll make some homemade bread, too. Naan is really good with this recipe, but a nice, crusty baguette is also fab.
And my Coconut Butternut Squash soup is so EASY to make, you almost don’t need a recipe, just a list of ingredients. But don’t worry, I have the full breakdown for you. 😉
My Coconut Curry Butternut Squash Soup
- 1 bag frozen butternut squash (or a fresh squash peeled, seeded, and cubed)
- 2-3 cups chicken or vegetable broth
- 1/4 cup diced sweet onion
- 2 cloves garlic
- 2 tablespoons olive oil or ghee
- 1 tablespoon ginger paste (or fresh grated ginger root)
- 1 tablespoon red curry paste
- 1 tablespoon ground cumin
- 1 teaspoon red pepper flakes (optional)
- 2 cups Coconut milk (I prefer So Delicious unsweetened Organic Coconut milk)
- Fresh cilantro, chopped (optional)
- Dry roasted peanuts, chopped (optional)
- Cream of coconut (optional)
- salt & pepper to taste
- In 4 quart pan, heat olive or ghee over medium heat. Add onion and saute until translucent. Add garlic, ginger, curry paste, and cumin and stir for 60 seconds.
- Add broth and bring to a boil. When broth boils add butternut squash. Return to a boil, then reduce to a simmer. Simmer for 10 to 15 minutes, or until squash is soft enough to mash.
- Remove pan from heat and either mash the squash or use an immersion blender. Return to heat, but at the lowest setting, and whisk in the coconut milk.
- Ladle soup into bowls and sprinkle with cilantro and peanuts, then swirl a teaspoon of the cream of coconut into the soup.
Let me know if you try the recipe and how it turned out. Have any favorite soup recipes? Share a link in the comments below! I love trying new recipes. 🙂