Saturday, January 31, 2015

Red curry butternut squash soup

This red curry butternut squash soup is pleasing in so many's a tad spicy, a little sweet (but with no sweeteners!), slightly creamy (but with no dairy!), has a hint of tang and is topped with smoky, crunchy toasted pepitas.  Its very clean eating (veggie-packed, dairy-free, vegan) but still feels incredibly nourishing and complex in flavor.

This recipe make a large amount because I love soup the longer it sits, so I eat it for days.  Or you can have some to freeze.  I figure, while you're at it, might as well make a lot, right?  It's very easy to halve if you want to make less.

Eat more soup!!

Serves 8

1 T. olive oil
1 onion, chopped
3 cloves garlic, chopped
8 cups (approx.) 1-inch cubes butternut squash
3 t. ground coriander
1 t. ground cumin
2 T. Thai red curry paste
2 t. kosher salt
a couple grinds fresh ground pepper
5 c. vegetable broth


Cumin pepitas:
1/2 c. pepitas
1/4 t. olive oil
1/2 t. fresh lime juice
3/4 t. ground cumin
a few generous pinches fine sea salt

1/4 c. + 2 T. fresh lime juice
1/2 c. + more for drizzling, full-fat coconut milk
fresh chopped cilantro leaves

Preheat oven to 350 degrees.

Heat olive oil over medium-low heat.  Add onion and cook 5-7 minutes, stirring occasionally.  Add garlic, butternut squash, coriander, cumin, red curry paste, salt & pepper.  Stir until squash is evenly coated with spices.  Add vegetable broth and bring to a boil.  Once boiling, lower heat and vigorously simmer 20 minutes.

While soup is simmering, toss pepitas with olive oil, lime juice, cumin and salt.  Place on a rimmed baking sheet and place in the pre-heated oven.  Roast for 10 minutes, stirring halfway through.  Remove from oven.

After 20 minutes, the squash should be very tender.  Puree the soup with an immersion blender, or in batches in a regular blender until very smooth.  Add the lime juice and 1/2 c. coconut milk to the soup.  Stir to combine flavors. 

Serve in bowls topped with fresh chopped cilantro leaves, an additional drizzle of coconut milk and toasted cumin pepitas.

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