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Thai Vegetable Curry Soup

This is soup is just so so so good!  I love thai food, it’s one of my favorite cuisines!  I’ve made this delicious soup for dinner this week, ate it for breakfast the next day.   I’m eating it right now for lunch as I write this.

Of course, this is my own spin on making this soup so I suppose if you are an authentic thai food cook perhaps the sweet potatoes, peppers and kale in this particular soup may make your eyes roll.  They happen to be good for you so that’s why they are in it!  You can literally put any of your favorite vegetables in here or whatever you have on hand.  Make it your own!  Chicken or shrimp would be awesome as well.  I like to eat vegetarian at least a few times a week if I can and this comes together as an easy weeknight meal.

It actually took me a long time before I realized that I actually love curry.  I never had curry growing up and it wasn’t until I became a personal chef that I started exploring.  Now if you are not a curry lover don’t automatically dismiss making this delicious soup.  Often I have clients that tell me that they hate curry but when I make them certain soups they didn’t even realize that was what they loved about it.   I don’t often make things that my clients don’t like on purpose (lol).  But, as I cook for certain clients I can see how they like to eat ~ that’s when I know they might like it and don’t even know it. 

Please try this delicious soup and feel free to make it your own! Let me know in the comments what you think!

 

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Thai Vegetable Curry Soup

Delicious Thai Vegetable Curry Soup

Course Main Course
Cuisine Thai
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6

Ingredients

  • 3 tbsp avocado oil (or olive oil)
  • 1 large onion small dice
  • 2 cloves garlic large and grated
  • 2+ tbsp fresh ginger grated (about 1" piece)
  • 1/4 cup thai red curry paste see notes
  • 1+ tsp madras hot curry powder
  • 1 large sweet potato large dice
  • 1 bunch kale large bunch, torn in pieces, discard stems
  • 1 ea yellow pepper med dice
  • 1 ea red pepper med dice
  • 5 ea carrots sliced
  • 1 1/2 tbsp fish sauce
  • 1/2 cup cilantro chopped (and more for garnish)
  • 1 1/2 cans Native Forest organic coconut milk full fat (save the rest in freezer for later or use the entire 2 cans if you wish)
  • 6 cups vegetable stock
  • 2 ea limes juiced
  • 1 pckg vermicelli rice noodles soaked in hot water separately
  • 2 tsp lemon grass paste see notes
  • 1 tbsp brown sugar
  • Himilayan Pink Salt to taste

Instructions

  1. Saute onion in avocado or olive oil in a large dutch oven over medium high heat.  When translucent add grated garlic, ginger, lemon grass paste (or grated fresh lemon grass -- see notes).  Lower heat to medium and cook for a few minutes.  

  2. Add rest of vegetables (carrots, sweet potatoes, yellow & red pepper) excluding the kale.

  3. Add vegetable stock and coconut milk, stir until blended. Add thai curry paste, curry powder, lemon grass, fish sauce, chopped cilantro. Add brown sugar and Himalayan Pink Salt to taste. Bring to up to a boil then reduce heat simmer for about 20 minutes or until vegetables are tender and flavors have come together. Add the torn kale pieces and juice of 2 limes cook for another 10 minutes.  

  4. Stir, taste, and adjust seasonings to your liking.

  5. While the soup is simmering, bring a small pot of water to a boil for the vermicelli. Pour the hot water over the vermicelli in a bowl and soak until tender. Drain in a colander and set aside.

  6. To serve, divide the rice vermicelli among bowls. Ladle the soup and vegetables over the vermicelli and garnish with chopped cilantro.

Recipe Notes

thai curry paste:  

You can find Thai Kitchen Red Curry Paste right in your local supermarket in the asian aisle or on amazon.  If you don't like a lot of heat you may like this brand.  It's very mild and has lemon grass flavor so you can leave out the lemon grass if you wish.  Also, you may need more than 1/4 of a cup.  Just follow your taste buds and add a little at a time.

If you like heat and are looking for an authentic paste - I love Mae Ploy Red Curry Paste which can be purchased online or in an asian supermarket.  It's stored in the fridge and lasts a long, long time.  It is a bit hotter so you may need less so again follow your tastes buds and add a little at a time.  However, with this particular curry, I'd add the lemon grass to the soup.  When I made it at home, I actually used a 2 drops of doTERRA lemongrass essential oil and was perfect!  When I made it for my client I used the above Thai Kitchen curry in the supermarket because thats what they prefer.

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Eating Lighter for Spring – Fresh Shrimp Spring Rolls

These fresh shrimp spring rolls are bursting with fresh flavor!  My clients eat these lovely spring rolls any time of year. I especially love them during spring which is why it was on their menu today. They are light but surprisingly filling! It’s packed with colorful nutrient dense veggies! It’s gluten free and did I mention delicious!

Using a mandolin helps keep the julienne vegetables in uniform size but not necessary.  Feel free to use any veggies you like. One of my clients that often wants this happens to like this combination but the possibilities are endless.  Sometimes I will add a layer of jasmine rice which is how my kids like it, or vermicelli rice noodles.  Avocado and red cabbage add even more nutrients.  Fresh herbs like cilantro or mint are great additions too!  However, when it comes to lettuce in these fresh spring rolls; the “living lettuce” that comes in a shell with the roots is the way to go.  Otherwise, it’s cumbersome to roll and tends to make holes using a harder lettuce like romaine.   If that is all that is available then just remove the spine of the lettuce and use the pliable leaves.  

This is a great friday night appetizer or light dinner after a long week with a glass of Prosecco or I suppose a Saki might go too!  Hmmm, know what else would be delicious with these fresh shrimp spring rolls? A   delicious sparkling fresh green juice with a little bit of fruit topped served in a wine glass to give it extra pizazz! The best part of the green juice is it won’t make you tired like a glass of Prosecco will.  It will energize you!  And, you can feel awesome drinking it!  These spring rolls can be prepared ahead of time. It keeps in the fridge for up to 2 days pretty well. Keep it in a sealed glass container that is lined with non-stick aluminum foil so it does not stick – parchment paper tends to stick for some reason.  Once it’s cold it actually doesn’t stick too much.  

You can find rice paper wrappers at your local Whole Foods stores or asian market.  I usually buy them online at amazon so I have them on hand any time I want a fresh snack or light meal.  Look in the natural food aisle of your local supermarket for coconut aminos and asian section for the chile garlic sauce.

Most of all don’t fret on the process of making them.  It really comes together quickly and is a lot easier than it looks!

If you try these delicious spring rolls please post a comment and let me know how you liked them.  

 

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Fresh Shrimp Spring Rolls


Course Appetizer, Main Course
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 10 rolls
Author Stacey DiVerde

Ingredients

Shrimp Rolls:

  • 2 yellow peppers (julienned)
  • 2 orange peppers (or red) (julienned)
  • 1 large english cucumber (seedless, middle removed) (julienned)
  • 5 large carrots (thick) (julienned)
  • 1 container living leaf lettuce
  • 10 poached shrimp (11-15 count - jumbo) sliced in half lengthwise
  • 10 sheets of rice paper wrappers (three ladies brand)

Asian Dipping Sauce:

Instructions

  1. Shrimp: bring a 3 qt pot of water to a boil. Add cleaned shrimp to the boiling water, and simmer for 3-4 minutes. Drain and set aside to cool. Once cool slice in half lengthwise, set aside until ready to assemble. 

  2. Vegetables: julienne all the vegetables into matchstick size pieces. See recipe notes if you'd like to watch a video. Otherwise, a mandolin also helps if you have one.  Keep each julienned vegetable separated and on paper towels to absorb extra water before assembling.

  3. Rice Paper Prep:  once you have the filling ready and you are ready to assemble.  Keep a pan large enough to hold the wrapper such as a cake or pie pan with hot water from tap.   Place one rice paper in the hot water at a time prior to wrapping.  It softens in about 20-30 seconds.  Once it is softened, place one wrapper on the non-stick foil, blot with a paper towel.  Sometimes I lift it with two hands to dry it a bit as well.  I usually blot it with a paper towel, wipe the foil and than flip it to the other side before proceeding to wrap.  

  4. To wrap:  Place one split shrimp on the softened rice paper about 1/3 in (closest to you).  The pink side of the shrimp should be face down.  Next, add about 1-2 leaves of lettuce folded, and proceed to add a handful at a time of each vegetable, keeping it neat.  When you are assembling one, add a new fresh wrapper to the water so it's ready when you are ready to roll the next.

  5. To roll:  hold the filling and bring the side closest to you over and around.  Start to roll then fold in the sides and continue rolling tightly.  It should automatically stick.  Try to keep it as tight as possible.  

  6. Slice the fresh shrimp spring roll in half and serve with the asian dipping sauce.

Asian Dipping Sauce Instructions:

  1. Mix first 7 ingredients together then swirl in sesame oil at the end.   Adjust seasons to your taste.

Recipe Notes

It is actually easier if you are not familiar with how to julienne vegetables to just hop on over to u-tube than me trying to explain it in the instructions.

Coconut aminos is a gluten free "soy sauce" that is made from coconuts but does not taste like coconuts and is healthier than tamari or regular soy sauce.  It is a bit sweeter and not as salty or strong as tamari.  It's perfect for this dipping sauce.    Should you choose to use tamari sauce over coconut aminos you will need to cut it with a bit of water as well as add some honey to sweeten it up. 

As noted on the blog, other variations of fillings are great as well, jasmine rice, vermicelli rice noodles, avocado, red cabbage, etc.

 

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Creamy Asparagus Soup

This has been a long time favorite soup of mine for years despite that it may not look that appetizing in color.  The best part is it’s so simple to make.  I often leave out the asparagus tips and just puree the entire soup.  Mainly because I love to sip this in a mug as a mid-day snack or with my lunch.    

I’ve been cleansing for a few weeks and this is the perfect soup for it! Did you know that asparagus is a vegetable that is a great cleanser for your body naturally? Yes it is! It is a great diuretic, helping in the cleansing process and lifting the detox load of the liver and kidneys.

Here’s some great health benefits from this beautiful spring vegetable:

  • It’s a rich source of glutathione, a detoxifying compound that helps break down carcinogens and other harmful compounds like free radicals. This is why eating asparagus may help protect against and fight certain forms of cancer, such as bone, breast, colon, larynx and lung cancers.
  • Helps slow down the aging process due to it’s high antioxidant properties and neutralizing cell-damaging radicals.
  • It contains the amino acid asparagine which is a natural diuretic, and increased urination not only releases fluid but helps rid the body of excess salts.  Good for edema and high blood pressure!
  • It contains vitamins A, C, E and K as well as has lots of fiber, folate and chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. 

Asparagus contains asparagusic acid, among other compounds, that gives urine that unique odor.  Have you ever noticed it?  It literally can happen within 15 minutes of eating it. Its compounds are volatile and released as a vapor through the urine. However, apparently not everyone can smell it and that is because everyones sense of smell is unique to themselves as well as the ability to produce the odor. Interesting!!  

Okay, enough about asparagus pee ~ eat asparagus because it so good for you!

Creamy Asparagus Soup
Serves 4
Dairy-free delicious asparagus soup
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 2 lbs of asparagus (trim tough ends, cut in 2” pieces) (extra if you want to add some asparagus tips at the end)
  2. 4 cups organic vegetable stock (32 oz con’t - such as Saffron Road or Nature’s Promise)
  3. 1 large onion, chopped
  4. 1 garlic clove, minced.
  5. 3 tbs extra virgin olive oil
  6. Himalayan pink salt
  7. fresh cracked pepper
Instructions
  1. Sauté onion in extra virgin olive oil, add garlic & asparagus and add vegetable stock. Bring to a boil and then simmer until soft.
  2. Take asparagus out with a slotted spoon and add stock (a little at a time) to blend in high speed blender or regular blender until smooth and creamy (you may not need all the stock depending on the consistency you prefer (reserve juice and drink it up in a mug if you want). Add Himilayan pink salt (about 1+ tsp) and fresh cracked pepper to taste. Enjoy!
  3. If you are adding asparagus tips to your soup, blanch them for just about 30 seconds (add to already boiling water, than in ice cold water to retain color, remove with slotted spoon). Add them to your soup before eating.
Notes
  1. for future and if you tolerate dairy, you may add a dollup of organic plain yogurt to the mix while blending for added flavor but it is perfect the way it is.
Stacey DiVerde http://staceydiverde.com/
source:  
Eating Well 3/2016
 
https://www.ncbi.nlm.nih.gov/pubmed/19895471
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Mixed Berries with Sweet Cashew Cream

This has been my go-to breakfast lately!   Who knew breakfast could be so creamy but delicious, healthy and satisfying while being dairy-free!  I have been really enjoying this!  It all started when I was cleansing a few weeks ago and decided to have this over a smoothie.  Smoothies in the morning are great especially on the days I chef.  However, I become “smoothied-out” sometimes especially after years of drinking smoothies.   Plus there is something to be said about chewing your food.   Digestion starts in the mouth when you chew your food.  The enzymes amylase and lipase are released which starts the digestion process.  

When you are eating healthy you just feel better, think better, move better and your body runs better!   Try this delicious and satisfying breakfast it’s so light and refreshing as well as gluten-free and dairy-free!  Berries are packed with antioxidants and lower on the Glycemic Index!  Ideally fruit should be eaten alone so another plus to have this first thing in the morning.  

Mixed Berries with Sweet Cashew Cream
Serves 1
Light & refreshing!
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Prep Time
30 min
Prep Time
30 min
Ingredients
  1. 2+ cups of berries (strawberries, black berries, blue berries)
  2. 1 ripe banana (divided)
  3. 1/2 cup raw cashews (soaked in hot water for 1/2 hour or more)
  4. 1/2 cup+ coconut milk or almond milk (no carrageenan) (add more depending on consistency)
  5. 1/2 tsp real vanilla extract
  6. handful slivered almonds
  7. chia seed (optional)
  8. cinnamon (optional)
Instructions
  1. Place mixed berries in a bowl and slice up 1/2 of banana. Blend the other 1/2 banana, coconut milk or almond milk, vanilla extract and cashews together until creamy smooth.
  2. Pour cream over fruit and top with slivered almonds. Add cinnamon and chia seeds if desired.
Stacey DiVerde http://staceydiverde.com/
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Baked Avocado Fries with Sriracha Lime Mayo

Avocados seem to be all the rave the last few years and for good reason.  They are a nutrient-dense stone fruit.  Most fruits are primarily carbohydrates while avocados are rich in healthy fats – particularly monounsaturated fats (MUFAs), which promote heart health and basic body functions.  Avocados are known for it’s anti-inflammatory properties in the body.  

They contain a variety of essential nutrients, minerals and important phytonutrients.  They also contain more potassium than a banana.  One third of an avocado (5o g) has:

  • fiber – 3 g
  • folate/folic acid – 45 mcg
  • iron – .3 mg
  • magnesium – 15 mg
  • potassium – 250 mg
  • niacin (vit b3) – 1 mg
  • riboflavin (vit b2) – .1 mg
  • pantothentic acid (vit b5) – .7 mg
  • pyridoxine (vit b6) – .1 mg
  • thiamin (vit b1) – .04 mg
  • vitamin e – 1 mg
  • vitamin c – 4 mg
  • vitamin k – 11 mcg 
  • calcium – 10 mg
  • copper – 10 mg
  • phosphorous – 20 mg
  • zinc – .3 mg

Here’s another way to add this healthy fat into your diet. Surprisingly, the avocado doesn’t oxidize/brown when heated and it comes together in no time.  

Baked Avocado Fries w/Sriracha Lime Mayo
Serves 4
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 3 avocado
  2. 1 1/2 cups Aleia's Panko GF bread crumbs
  3. Himalayan pink salt
  4. fresh cracked pepper
  5. 1 tsp garlic powder
  6. avocado oil (for drizzling)
  7. 1 lime
  8. SRIRACHA LIME MAYO
  9. 1/4 cup mayo
  10. 1 tsp sriracha (or more according to your taste)
  11. 1 smidgen of finely fresh grated garlic
  12. zest of 1 lime
  13. juice from 1/2 of lime
Instructions
  1. Directions for mayo: Mix together and serve with avocado fries.
  2. Directions for Avocado Fries: Preheat oven to 450 F (convection if you have). Line a baking sheet with parchment or non-stick foil. Set aside.
  3. Score the entire avocado lengthwise around the pit with a large chef knife. Turn with two hands to separate. Remove pit by hacking the pit with the knife and turn, it should come right out. Scoop avocado with a large rounded spoon to keep in tact. Slice avocados lengthwise. I find it easier to scoop first rather than slice in it's shell for the fries.
  4. Mix together the breadcrumbs with the pink salt, pepper & garlic powder in a wide bowl. Coat thoroughly with the panko gf crumbs all over avocado slice. Line on the baking sheet without touching.
  5. Drizzle with avocado oil lightly.
  6. Bake for approximately 10 minutes (depending on oven might need more) on top rack until lightly browned. Turn and continue baking until lightly browned on the other side.
  7. Cool for about ten minutes. Squeeze lime over fries before serving (if desired) and serve with sriracha lime mayo. Enjoy!
Stacey DiVerde http://staceydiverde.com/
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16 Bean Soup with Kale & Quinoa

I love this bean soup especially in the winter when you need something to warm your soul!  It comes together in no time once the beans are prepped overnight.   I often make this mid-week after cooking all day for a client!   I love to add kombu (sea vegetable) because it helps the beans to be more digestible.  It also is an excellence source of iodine which is essential for thyroid health.  If you have a sluggish thyroid, adding seaweed to your diet can help nourish your thyroid.   It’s also loaded with nutritional goodies!  It also tastes good believe it or not using a mixture of beef stock, chicken and vegetable stock.  It gives it depth of flavor but I kept it strictly vegetarian/vegan in the recipe using vegetable stock.  Please let me know in the comments below if you try it and how you liked it!

 

16 Bean Soup w/Kale & Quinoa
Delicious Gluten Free 16 Bean Soup
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Ingredients
  1. The beans need to be soaked, so plan on this and soak them overnight for best results.
  2. 1 bag of dry 16 beans (soaked overnight)
  3. 1 onion, chopped
  4. 6 carrots, sliced
  5. 3 celery stalks, sliced
  6. 1-2 garlic cloves (grated)
  7. 1 bunch organic kale (stems removed and chopped)
  8. 1/4 cup of dry sherry (real sherry not the one in the supermarket)
  9. 2 tsp hot madras curry powder
  10. 1 28 oz can of petite diced tomatoes (Redpack)
  11. 1 Strip of Kombu (Whole Foods or health food store - optional)
  12. 1-2 containers of vegetable stock (prefer saffron road or nature’s promise)
  13. 1 3” piece parmesan rind (leftover if you have)
  14. Himalayan pink salt (to taste)
  15. 2 tbs extra virgin olive oil
  16. 3 cups of cooked quinoa
  17. Crushed Red Hot Pepper (to taste, at the table)
Instructions
  1. Rinse beans.  Soak beans in enough water to cover beans about 3-4 inches over beans overnight.  When you are ready to make the soup, drain and rinse the beans.
  2. Sauté chopped onion, celery, carrots in extra virgin olive oil for a few minutes.  Add grated garlic.  Add beans, vegetable stock (add enough to cover the beans initially, may need more later if it gets totally absorbed), can of tomatoes, kombu and parmesan rind (if you have left over).
  3. Bring to a boil, add curry powder, sherry and simmer for approximately 20 minutes.  Add chopped kale.  Season to your taste with Himalayan pink salt.  Continue to cook until beans are done.  Approximately another 10 minutes. Take out the piece of Kombu before serving.
  4. Prepare the quinoa separately, according to package directions.  Add quinoa in a bowl and ladle in soup, sprinkle with crushed hot pepper.  Enjoy!
Notes
  1. Note: adding Kombu (dry sea vegetable) to this soup would be an excellent source of iodine which is essential for thyroid health - it generally has no flavor and can be taken out after its done.  Kombu has the ability to render beans more digestible and less gas-producing.
Stacey DiVerde http://staceydiverde.com/

Stacey’s Marinated Grilled Chicken

This is just about the time when I’m starting to crave some delicious clean eating grilled chicken! Especially after all the indulgences of holidays!  January is known as diet month ~ but this is anything but “diet” food.  Try not to associate food with the stigma of dieting.  When you do that is when you start craving foods that you know aren’t good for you.  Eat well and eat clean and you’ll never have to “diet.”  This chicken is not only clean but flavorful and light!  We enjoyed this last night along with some grilled asparagus and a big green salad.  It was cold and rainy last night but I was still fired up the grill.  Of course, you can use a grill pan for the stove top if you don’t want to venture out in the cold.   I usually grill year round if the grill isn’t covered in 3 feet of snow!  It’s a favorite grilled chicken amongst my clients as well. Try it and let me know what you think by leaving a comment below.   

Stacey's Marinated Clean Grilled Chicken
Serves 4
Marinated Clean Eating Grilled Chicken
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Prep Time
30 min
Cook Time
5 min
Total Time
35 min
Prep Time
30 min
Cook Time
5 min
Total Time
35 min
Ingredients
  1. 2.25 lbs Boneless Organic Chicken Breasts (trimmed/cleaned and sliced about 1/2" thick)
Marinade for Chicken
  1. 1/2 cup Fresh Basil - chopped
  2. 1 tbs Country Dijon Mustard
  3. 4 cloves Garlic - finely grated
  4. 2 tbs Raw Honey - optional
  5. 1/4 cup Extra Virgin Olive Oil
  6. 3 tbsp Balsamic Vinegar
  7. 1/2 tsp Himilayan Pink Salt
Bruschetta
  1. 2 cups Grape Tomatoes (quartered or chopped)
  2. 1/4 tsp Garlic - finely grated (microplane works great)
  3. 6 leaves Fresh Basil (chopped)
  4. 1/2 tsp Oregano
  5. 1/8 tsp Himilayan Pink Salt
  6. 3 tbs Extra Virgin Olive Oil
  7. 2 tsp Balsamic Vinegar
Instructions
  1. Mix the ingredients for the marinade. Marinate the chicken for about a 1/2 hour making sure all the chicken has been coated.
  2. Meanwhile, prepare the the bruschetta and let it sit in a separate bowl until ready to serve.
  3. Preheat your grill on high. Place chicken on grill over high heat and lower just a bit. Grill chicken approximately 2 minutes each side (depending on the thickness) - not turning until it's ready to turn which prevents sticking to the grill. You can 1/4 turn the chicken mid way (on the second side) if you like the criss-cross grill marks.
  4. Let sit for approximately 10 minutes before serving. Top with bruschetta.
Notes
  1. The key to having a juicy grilled chicken is not overcooking it. You can tell when it's ready when the chicken still has a little tenderness but firm when touched but not jiggly or rubbery. Not turning it over and over also prevents the juices from escaping so be patient. Start with a nice clean grill as well as oiling it a little. Chicken should reach an internal temperature of 165.
Stacey DiVerde http://staceydiverde.com/

Thai Butternut Squash Soup

With the cold weather in full swing, this is the perfect time to make this luscious warming to your soul soup! It comes together in no time so it’s perfect for a healthy mid-week meal too. It’s full of delicious healthy fats and helps keep you satiated which is great for in-between meals to sip in a mug. It’s super creamy (with no dairy added) especially when using a Vitamix. But not necessary, I also make this at my clients’ homes that do not have a Vitamix and a regular blender works fine!

For a longest time, I didn’t like curry or at least I thought I didn’t like it. I think it was because I rarely made recipes with it or ate it out. Turns out I really love it so don’t be afraid to try it because it really does make the soup yummy. It’s one of the reasons I don’t call this soup “Curried Butternut Squash” soup for all the clients that think they don’t like curry but love this soup. It may not be an “authentic” Thai recipe by any means but it it’s my version of this delicious soup!

Thai Butternut Squash Soup
Serves 4
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
Ingredients
  1. 1 large butternut squash (about 3 lbs) (skinned and cut into chunks), look for large long neck
  2. 1 large onion, chopped
  3. 1 clove garlic (crushed)
  4. 2 pears (seeded/skinned & cut in chunks)
  5. 1 container of organic vegetable broth - 32 oz (I prefer Saffron Road or Natures Promise brand)
  6. 1 can of unsweetened Native Organic Coconut milk (mix it before using) - 13.5 oz
  7. 1 tbs madras curry powder (more or less depending on your taste)
  8. Himalayan Pink salt to taste
  9. 2 tbs extra virgin olive oil or coconut oil
For the Spiced Pepitas
  1. 1/2 cup of pepitas (raw pumpkin seeds)
  2. Cayenne pepper
  3. Smoked Paprika
Instructions
  1. Heat EVOO or coconut oil in a large dutch oven over medium heat. Add onion, butternut squash, pears, garlic and about 3/4 of the container of vegetable broth to the pot. Bring to a boil and simmer until soft.
  2. Transfer ingredients to a high speed blender (or regular one is fine) in batches if necessary. Add pinch of pink salt, a little coconut milk as well as the curry a little at a time to your specific taste. You may use up to the full can of coconut milk for the full batch depending on size of your butternut squash and taste as well as adding more broth if necessary - for me I like to use about 3/4 of the can. Continue each batch until done and transfer to a ball jar. Or, plate it in your favorite bowl and sprinkle w/the spiced pepitas and enjoy! I love to store soups in glass ball jars in the fridge. They look enticing and keeps it in full view looking pretty in your fridge! I use the 2 quart one when I make this soup.
Spiced Pepitas
  1. Toss the seeds with a sprinkle of cayenne and smoked paprika and heat in a 400 degree oven (works great in a toaster oven if you have) spread out on a small cookie sheet until lightly toasted, about 1-2 minutes.
Stacey DiVerde http://staceydiverde.com/