Thank you all for your thoughtful comments regarding my last post. It is good to be alive! and always a good reminder to not take anything for granted – life, loved ones, health, shelter, even food. And not just food, but good food!
With that in mind, I bring you:
Having just celebrated our first day of spring, I hope you don’t think it’s too warm for soup because I am just too in love with this soup to wait to share it with you! I decided waiting to share would be selfish on my part because the sooner I share this Thai Butternut Squash, Sweet Potato, Carrot Soup, the sooner you could savor it and fall in love with soup all over again!
I was inspired by a traditional butternut squash soup and decided to make it Thai style, because to me, nothing is much better in a soup than coconut milk, ginger, basil and Sriracha…and fish sauce…can I say that? without you feeling squeemish? I feel like “fish sauce” has a bad rap – or maybe its just with Patrick who I have to hide the bottle of fish sauce from the second after I use it any recipe. What he doesn’t realize is the that fish sauce is completely necessary for authentic Thai flavor in most dishes. It adds a nutty, rich, savory, salty taste. In fact, I added fish sauce to the soup because it was missing a big “something” ah ha – fish sauce! So if you’ve never used it (it can be found in the Asian isle of any grocery store), just don’t smell it – and you are good to go!
As I was cutting my squash, I thought it would be such a shame to not use the seeds (anyone else love roasted pumpkin seeds!), so decided to roast them in honey, Sriracha and cumin. They are DELISH! I had to smack Patrick’s hand from eating them all or I wasn’t going to have any left for the soup – let alone the pictures. I should have just told him I added fish sauce to them – that would have done it.
Also true to Thai cuisine, this soup is garnished with roasted peanuts which adds the perfect balance and interest of texture to the creamy soup. So for me, the crunch of the peanuts are a must, for Patrick the roasted honey Sriracha seeds are a must – so I added them both and the soup is doubly delish!
This soup is mega creamy (without any cream!), mega healthy and mega flavorful. It is one of those soups that gets better the longer the flavors meld – so you can even prepare it a day or two in advance and it will be even more scrumptious – as will any leftovers!
- Thai Butternut Squash, Sweet Potato, Carrot Soup
- 3 tablespoons coconut oil (may substitute olive oil)
- 1 sweet onion, diced
- 1/4 cup red curry paste
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon freshly grated ginger
- 8 garlic cloves, minced
- 3 cups uncooked butternut squash, peeled, cut into 1”cubes, seeds separated
- 1 large sweet potato, peeled, cut into 1”cubes
- 3 medium carrots, peeled and chopped
- 4 cups chicken or vegetable stock
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 (14 oz.) can quality coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon dried basil
- 2 tablespoons lime juice
- Sriracha/Asian hot chili sauce to taste (optional)
Honey Sriracha Butternut Squash Seeds
- Reserved butternut squash seeds
- 1 tablespoon honey
- 1/2 teaspoon coconut oil
- 1/2 teaspoon Sriracha/Asian hot chili sauce
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- Freshly squeezed lime juice
- 1 cup roasted peanuts, chopped (a must! unless you're allergic)
- 1/2 cup cilantro, roughly chopped (optional)
- Preheat oven to 300 degrees. Line a baking tray with a slip mat, parchment paper or foil sprayed with non-stick cooking spray. Rinse squash seeds and pat dry. In a small bowl, whisk together "seed ingredients;" add seeds and stir until evenly coated. Spread seeds out evenly on baking sheet in a single layer. Cook for 25-30 minutes (or longer) depending on how “crunchy” you like your seeds.
- Meanwhile, melt coconut oil in a large sauté pan (may use large soup pot or Dutch oven), over medium heat. When oil is hot, add, onions and sauté until onions are soft, about 3 - 5 minutes. Add red curry paste, red pepper flakes, ginger and garlic; stir to combine with onions; saute for 3 minutes. Add squash, sweet potatoes, carrots and chicken stock. Season with 1 teaspoon salt, and ½ teaspoon pepper. Bring to a boil, cover, then reduce heat to medium. Simmer for 15-20 minutes or until vegetables are soft.
- Meanwhile, dry roast peanuts (even if they are already “dry roasted”) in a medium skillet over medium heat, stirring occasionally until golden. Transfer to you food processor or blender and rough chop. Transfer to a bowl or plate.
- Once vegetables are soft, turn off the heat and get out a second pot (large enough to hold soup). Pour half of the vegetable mixture into blender/food processor. Puree until soup is smooth, taking care to not cover the blender completely or it will explode (I use a paper towel), then transfer to the clean pot. Repeat with remaining soup.
- Add coconut milk, fish sauce, and basil to the soup and cook until soup is heated through (2-5 minutes). When ready to server, stir in 2 tablespoons lime juice. Taste soup and add desired amount of Sriracha, salt and pepper to taste.
- To serve, squeeze fresh lime juice onto individual bowls for a fresh pop and garnish with roasted seeds, peanuts and cilantro.
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