Somehow we managed to skip right over the holiday season, and it basically feels like January in NYC right now. No snow, just bitter cold with a wind that cuts right through you. No joke, I think that the windows in our teeny NYC apartment are made of tissue paper. On a regular day with the windows closed, I can actually hear people talking outside in the courtyard while I am sitting in my kitchen. Right now, as I sit here typing, I can hear the wind gently serenading me as it hums through our windows, lovely!
Ohhhhhhh Hi! I am just Miss Optimistic over hear in this corner. If winter is just getting started and it is this cold in November, then I know that this winter is going to be awesomely frigid! I expect it to be worst than last winter, and I don’t even know how that is even possible! So to try to prevent myself from running around our apartment in my unicorn onesie all winter (see onesie below), I have finally broken down and ordered a space heater to help compensate for the paper-thin windows.
While I am waiting for the heater to arrive, I thought that it would button up my unicorn onesie and test drive some soup ideas that have been bouncing around my head.
It is squash season here and the markets are loaded with them. I was shocked by how cheap they are, nothing it cheap in NYC. As I was admiring all of the pretty squashes and their super cheap price tags, I realized that I have never made a butternut squash soup…how is that even possible!? I have no idea. So I scooped up one, roasted the heck out of it and made a Thai inspired savory butternut squash soup. I prefer savory to sweet, and even after being in Thailand for 2 weeks; I still can’t get enough curry. So I got my inspiration for this soup from my Thailand trip, I added a bucket of garlic and ginger to keep Derika and I healthy, and this is the magicness that came up with…Yay, Soup!
Ingredients
- 1 Butternut Squash, roasted
- 1 Tsp. Ghee
- 1 Small Yellow Onion, chopped
- 3 Tsp. Red Curry Paste
- 4 Cloves Garlic, minced
- 1 Tsp. Fresh Ginger, minced
- 1 Cup Vegetable Broth
- 2 Tsp. Honey
- 1 Can Light Coconut Milk
- 1/4 Tsp. Truffle Salt, or salt of choice
- Chopped Cilantro, for serving
- Roasted Butternut Squash Seeds, for serving
Directions
- Roast your butternut squash; you can do this ahead of time.
- Add ghee to a soup pot over medium-high heat. Add onion and sauté for 3 minutes, so they are cooked but not brown.
- Add red curry paste, garlic and ginger. Stir constantly for 1 minute.
- Add the vegetable broth, honey, coconut milk and salt. Bring to a boil and reduce heat and simmer 5-7 minutes.
5. Place the roasted squash flesh in a blender. I used my Vitamix (add only half at a time if your blender is smaller).
6. Pour mixture from soup pot into the blender with squash. Blend until smooth.
7. Pour the blended mixture back into the soup pot.
8. Taste and adjust the salt. Heat to a simmer on medium heat, stir to prevent burning. At this point it will play with your eyes and look like a big vat of queso. Mmmmmmm…cheeese!
- Simmer for 10 minutes to meld everything together.
- Serve in bowls with chopped cilantro, some roasted butternut squash seeds, and a lime on the side if you are feeling sassy.
Stay Warm!
