Thursday, November 19, 2009

Thai Inspired Butternut Squash Soup

Thai food is my go-to comfort food, and this time of year, so is soup. Enter this improvised Thai inspired butternut squash soup. It's warming, satisfying, and filled with immune boosting ingredients to help you fight or avoid a winter cold. Serve it up with some brown Jasmine or Basmati rice and garnish with cilantro.

Here's a very loose recipe--adjust amounts according to taste:
--butternut squash (baked for about 1.5 hrs first, then take meat out)
--garlic clove, minced
--vegetable stock
--coconut milk
--finely chopped lemongrass
--Thai basil
--lime leaf finely chopped(optional--sometimes very hard to find)
--galangal root (like the lime leaf, easy to find at Asian markets. Ginger works okay too)
--spoonful red curry paste (I like a brand called Maes which is vegan. Again, at the Asian market)

Place ingredients in pot, blend with hand blender (or you can do it in your regular blender, but be careful not to fill it too full or you'll get really hot splatters!) and let cook on low heat 20-30 minutes. You can add tofu, vegetables, whatever you want!


Jenna said...

Looks fabulous! I've been making butternut squash soup almost weekly since September - but this looks worlds better than the old standard I've been using. I'm definitely going to give this one a whirl next. Thanks so much!

Eco Mama said...

Thanks Jenna! There's so much you can do with squash--I love it.
Eco Mama