Hello fellow food adventurers!
It's that time of year again when the leaves turn golden, the air gets crisp, and our cravings shift to warm, comforting bowls of goodness. Butternut squash is the star of the season, and while I love it roasted, mashed, and even in pies, I thought it was high time we took this humble veggie on a flavor journey to Thailand!
Now, I know what you're thinking: "Thai and squash?" Trust me on this one. This isn't just another squash soup; this is a symphony of sweet, spicy, and creamy all harmonizing in one delightful dish. Plus, it's completely plant-based, so everyone can join in on the fun!
From Humble Squash to Thai Superstar
Let's be real, prepping a butternut squash can feel like a workout. It's like trying to wrangle a small, stubborn boulder. But fear not, my friends, because I have a secret weapon…the oven! Forget the peeling and chopping struggle. Simply quarter it, scoop out those seeds, and let the oven do its magic. Once it's all soft and caramelized, it's a breeze to scoop out the flesh.
The Magic of Thai Flavors
What makes this soup truly special is the Thai twist. Think fragrant ginger, fiery chili, aromatic cumin, and the bright tang of lime. And of course, the creamy goodness of coconut milk! It's like a warm hug in a bowl, but with a bit of a kick to wake up your taste buds.
The Recipe:
Prep Time: 30 minutes
Cook Time: 60 minutes
Serves: 4
Ingredients:
- 1 medium butternut squash (about 2 kg, once prepped)
- 1 small red onion, chopped
- 1 1/2 garlic cloves, minced
- 2 tsp fresh ginger, finely grated
- 1 tsp chili powder
- 3 tsp ground cumin
- Juice of 1/2 lime
- 3 dried kaffir lime leaves
- 1 liter vegetable stock, unsalted
- 4 tbsp olive oil
- 1 tsp sea salt, to taste
- 1/2 cup coconut milk (plus extra for garnish)
- Freshly ground pepper, to taste
- Red chili flakes for garnish (optional)
Method:
- Preheat your oven to 225°C (435°F). Quarter the squash, scoop out the seeds, and roast for 40-50 mins until soft.
- While the squash is roasting, chop the onion and garlic, and grate the ginger.
- Heat 2 tbsp of olive oil in a large pot and sauté the onion until soft. Add the garlic and ginger and cook for another minute. Stir frequently to prevent burning.
- Scoop the cooked squash into the pot with the onion, garlic and ginger mixture.
- Puree the soup with a hand blender until smooth.
- Add the vegetable stock, kaffir lime leaves, and lime juice. Adjust the spices and salt to your liking.
- Bring to a simmer for 5 minutes.
- Remove the kaffir lime leaves, and swirl coconut milk into each bowl before serving.
- Garnish with fresh pepper and red chili flakes (optional).
The Joy of Healthy Eating
This soup isn't just delicious; it's also packed with goodness. Butternut squash is full of fiber and vitamins, and with the added spices, it's a fantastic way to boost your immune system and warm you up from the inside out. It's a guilt-free indulgence that will leave you feeling nourished and satisfied.
Serving Suggestions:
Serve this soup hot with a swirl of coconut milk and a sprinkle of chili flakes for an extra kick. It also pairs wonderfully with a side of crusty bread or some toasted chickpeas for added crunch.
So there you have it, a Thai-inspired vegan butternut squash soup that's perfect for any occasion. Whether you're looking for a light lunch, a comforting dinner, or just a cozy evening snack, this soup will not disappoint. Happy cooking, and let me know how it turns out in the comments below!
Bon Appétit, friends!