I have been on a bit of a soup kick lately, and I had some butternut squash lying around in my kitchen and thought to myself, why not spice it up? Naturally I did more of a Thai twist on things and it turned out really great!
* 2 medium sized butternut squash
* 1 yellow onion
* 4 Cups of chicken stock
* Juice of 2 limes
* 1" piece of ginger, chopped
* 2 or 3 cloves of garlic
* 1 can of coconut milk
* 1 bunch of cilantro
* 1 Tbsp cumin
* 3 ripe tomatoes, or 1 large can of chopped tomatoes
* 2 Tbsp of Thai red chili paste
Instructions:
- Preheat the oven to 400 degrees F.
- Take the squash and cut them in half lengthwise and put on a baking sheet and drizzle with a bit of oil and then sprinkle with salt and pepper. Roast squash for approximately 1 hour or until soft.
- In a frying pan, cook the onion with the garlic and ginger.
- Take the squash out of the oven and let cool. Then, scoop out the squash and place in a large pot with the chicken stock. Add the onion mixture into the pot and bring to a slow boil.
- Add the chilli paste, tomatoes, and cumin.
- Using an immersion blender, blend until smooth.
- Finally stir in the coconut milk and the cilantro.
XO, Erin
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