Thai Butternut Squash Soup


I love food.  I wake up each morning and start planning on what I will eat that day but let’s face it, sometimes we are just plain lazy and don’t feel like cooking.  That is me on most days of the week.  I love this recipe for dinner and its all about the “garnish”.  Thai Butternut Squash Soup is one of my very favorite dishes of all time and it does not hurt that it is packed with nutrients.  Butternut squash is a great source of fiber, vitamin C, and potassium.

Special Equipment needed
Slow Cooker
Sharp Knife
Cutting Board
Spoon for stirring
Ladle for serving

2 – 2 1/2 Pound Butternut Squash, peeled, seeded, and cut into 1 to 2 ” chunks’
2 cups of chicken or vegetable broth
1 small onion (or preferably half of a sweet onion)
1 T brown sugar
1 t Thai curry powder (I get mine from the Spice House in Geneva, IL)
1 Low sodium Tamari
1 T crushed red pepper (more or less depending upon your heat preference)
1 14 oz can of unsweetened coconut milk

for the garnish (prep after step two)

1/2 cup fresh basil, chiffonade 
1/2 cup fresh chopped cilantro
1 jalapeno finely chopped
1/4 cup chopped fresh roasted peanuts
2 shallots fried crisp in 1 T of peanut oil
4 green onions finely sliced
zest of 1 lime
lime wedges

In the Slow cooker throw in the butternut squash, stock, onion, brown sugar, curry powder, fish sauce, soy sauce and crushed red pepper.  Cook on low for 5 to 5 1/2 hours

When squash is very tender smash with a potato masher while in the slow cooker.  Whisk in the coconut milk and set slow cooker on high.  Now prep your garnish.

Ladle soup into heated bowls.  Top with a bit of each of the listed garnishes to your desired taste and squeeze a bit of fresh lime juice on top.  Enjoy with a cold Reisling.  

ref:  The Spice House

Chiffonade:  Leafy vegetables or herbs cut into fine shreds:  often used as a garnish*
Garnish:  An edible decoration or accompaniment to a dish.*
Vegan:  A meal that does not contain meat, any product or by-product that is sourced from an animal living on land, air or in water. 🙂

*Definitions from The New Professional Chef – The Culinary Institute of America – Sixth Edition Textbook