TGIF and Happy November 1st! I might sound a little ridiculous and a bit spoiled for saying this but IT’S GETTING CHILLY HERE IN LA. (I’ve officially joined the dark side of being a “Cali-resident weakling.”
As much as I love to live in the kitchen, on those cold Fall nights, I don’t want to spend too much time cooking. Instead, cuddle in my Redskins snuggie, light up some pumpkin spice candles, sit by the fireplace and enjoy a warm bowl of butternut squash soup.
This recipe is perfect to make in advance! Even more, to enjoy on those chilly lazy weekends after a long full week of work.
1 medium butternut squash, seeds and string discarded and cut into chunks
1 medium yellow onion, diced
1 (14 oz. can) light coconut milk
1 tbsp coconut butter
1 tsp ginger, minced
2 tbsp red curry paste (I used Aroy-D)
2-½ cups vegetable stock
Garnish: cilantro & raw nuts (optional)
1.) In a medium pot, melt the coconut butter and sauté onions for 5 minutes until onions are translucent.
2.) Add curry paste and ginger. Cook for another 5 minutes.
3.) Add vegetable stock and squash. Cover with lid and cook for 25-30 minutes until squash is fully cooked. A fork should easily pierce through one of the pieces. The mixture should be somewhat thick as well. Set aside.
4.) In a food processor, blend butternut mixture until nice and creamy. (I pureed 2 ½ batches at a time)
P.S.** Try not to lick during this process like I did, trust me its so hard! So delicious!
5.) Pour pureed mixture back into the pot. On medium heat, add coconut milk and stir for additional 10 minutes.
6.) Garnish with a few cilantro pieces and crushed choice of nuts. I used raw cashews pieces.