• Beth

Thai Curried Butternut Squash Soup


It just does not feel like fall until I've tucked into a warm and hearty bowl of butternut squash soup. Forget slaving over the stove all day, this recipe comes together in a flash, but definitely isn't short on flavour.


The Canada Food Guide specifically recommends that you get at least one serving of an orange vegetable EVERY day, but what's so special about the colour orange? The colours of fruits and vegetables are a signal of the type of vitamins, minerals and phytonutritients they contain. In the case of orange veggies, like butternut squash, the nutrient of note is vitamin A (or beta-carotene). Important for healthy skin, hair and nails, a robust immune system and of course eyesight, this recipe makes getting your daily dose easy and delicious.


Topped off with seasoned and massaged kale and spicy tangy kimchi, this isn’t your average butternut squash soup.


Ingredients

  • 1 medium Butternut Squash, peeled and chopped into 1” cubes

  • 2 Onions, cut into eighths

  • 3 cloves Garlic, crushed

  • 1 Tbsp Avocado Oil

  • 3-4 cups Water or Low Sodium Organic Vegetable Broth

  • 1 Tbsp Ginger, minced

  • 1-3 Tbsp Thai Red Curry Paste*

  • 2 Tbsp Tamari or Soy Sauce (choose gluten-free for those of you with sensitivities)

  • 1/2 cup Coconut Milk (or 2 tbsp Coconut Butter**)

For serving

  • 1 bunch Lacinato Kale (sometimes called Black or Dino Kale)

  • 1 tsp Avocado Oil

  • Kimchi

  • Cilantro

  • Toasted Sesame Seeds

Method

Toss squash, onion and garlic with 1 Tbsp avocado oil and season salt and pepper. Roast at 425 degrees Celsius for 25 minutes, tossing half way through.


Combine remaining soup ingredients in a large pot. Add roasted vegetables and let simmer for 10 minutes.


Using a hand blender, blend until smooth. Add more water or stock to thin as necessary.

Destem and thinly slice kale into ribbons. Drizzle with avocado oil and massage kale until evenly coated. Top off hot bowls of soup with massaged kale. toasted sesame seeds, cilantro and lots of kimchi.


*I like Thai Kitchen brand. Depending on your heat preference, start out with 1 Tbsp curry paste and adjust from there.


**Introducing your pantry's new best friend; coconut butter. This versatile ingredient can be slathered on toast for an indulgent breakfast or it can be used as a replacement for canned coconut milk in most recipes. Bonus, it saves you time and reduces the waste of all those cans. Substitute 2 Tbsp coconut butter for 1/2 cup coconut milk.


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