This is a perfect soup as we head into the fall season!  

It’s healthy, gluten free and diary free but yet so creamy and comforting!  It has 457% of the daily recommendation of Vitamin A!

This butternut squash recipe was posted long ago on the blog but I’ve changed it just a bit.  Instead of just revising the first one – because that one is perfect all on it’s own.  You can check the original one here.  

Now it’s even better with just a tweak or two to really bring in those rich deep underlying flavors.  I thought it was definitely worth reposting it and giving it’s own glory!

This soup is warming to your soul.  Sip it as a snack in a mug or make yourself a nice big bowl to have as a meal.  It will surely satisfy a comforting craving without any of the guilt!  

Make some soon!

Please post in the comments below if you make it!  I’d love to see how you like it!

Thai Butternut Squash Soup with Spiced Pepitas

(Makes about 4 qts)

Ingredients

  • 5 lb Butternut squash peeled, cut in cubes
  • 1 ea large Vidalia onion chopped
  • 1 clove garlic minced
  • 2 ea barlet pears peeled, cubed
  • 1 container vegetable stock
  • 1 tsp EVOO or coconut oil
  • 1 can organic coconut milk Native Brand
  • 4+ tsp madras hot curry powder 1+ tsp per quart
  • 1+ tbsp Mae Ploy red curry paste buy online
  • 1/2+ tsp garam masala
  • 1/2+ tsp ground coriander
  • Pinch cayenne
  • Himalayan pink salt to taste

Pumpkin seeds

  • 1/4 tsp Smoked paprika
  • pinch Cayenne pepper

Instructions

  1. Sauté onion, squash, garlic in EVOO in a large deep skillet or dutch oven for a few minutes to release flavor.  Add container of vegetable stock.

  2. Bring to a boil then simmer until soft sightly covered. Approximately 15 minutes. 

  3. Let sit for about 10 minutes before putting it in the blender.

  4. I make this in batches in the blender.  Ladle (do not pour from the pan with the liquid) into a blender about half way up. You might not need all the liquid. It really depends how thin or thick you like it so use your own judgment.  

    Do one quart at a time. 

    I mix them all together in-between jars at the end so all the flavors come together as a whole.  I use 2-2 qt large ball jars for this soup. 😉

  5. Add a large spoonful of the coconut milk (it will be separated) so take a little solid then add a little liquid. The entire can is to be split between the batches. Add spices & salt directly in the blender (adding a little in each batch). Blend on high until it’s completely puréed. 

  6. Adjust seasonings to your taste. I like it a little spicy so I might add more paste which is spicer than powdered curry but has a nice deep rich flavor.

Spiced Pepitas

  1. In a pan, add pumpkin seeds, drizzle with evoo, shake the pan to distribute oil. Sprinkle cayenne pepper and smoked paprika. Swirl it around the pan over med-high heat until it starts to brown in spots and/or pop.  Remove from heat, cool and store in an air tight container.

  2. Ladle soup in a bowl and sprinkle with the spiced pepitas. Enjoy!!

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