We love incorporating Asian flavors and ingredients in the 10 Day Health Challenge menus. Miso paste, coconut milk, red thai curry paste, nori, and tamari make an appearance, all with a variety of interesting applications.
Have some leftover Thai Red Curry Paste (which lasts almost forever in the fridge, by the way) and Coconut Milk sitting in your fridge from last week’s Winter Meal Plan? If you’re feeling adventurous, we thought we’d share another recipe that will light up your taste buds and warm you on these chilly winter days.
Seasonal produce like butternut squash and sweet potatoes pair well with fragrant ginger, garlic, and curry paste, all simmered together in rich coconut milk. We know you’re going to enjoy this one! And don’t forget to top with avocado because — if you know us at all — it goes well with everything and we love the healthy fats. Why not throw on some sesame seeds, pumpkin seeds and hot sesame oil too, and serve over quinoa for a hearty and complete meal.
On to the recipe…
Thai Butternut Squash Soup
2 tsp. coconut oil
1/2 red onion, diced
1/2 inch piece of ginger, minced or grated (about 2 Tbs.)
2-4 cloves of garlic, minced
2 T red Thai curry paste
1 cup canned coconut milk
2 cups vegetable broth
4 cups peeled and cubed butternut squash**
1 large sweet potato (about 1/2 lb.), washed and cubed
Salt to taste
Toppings: sesame seeds, pumpkin seeds, hot sesame oil, avocado
1) Heat coconut oil in a heavy bottom soup pot over medium high heat. SautÃ© onion for 3-4 minutes, or until it starts to become translucent.
2) Add the ginger, garlic, curry paste, and a generous pinch of salt. Stir together and cook for 30 seconds to a minute.
3) Add the coconut milk, veggie broth, squash, and sweet potato. Bring to a low simmer and cook for 10-12 minutes, or until the squash and sweet potato are soft when pierced with a fork. Season with more salt as desired.
4) Blend the soup using a hand blender (emulsion blender). You can also blend portions of the soup in a regular blender.
**Many stores (including Trader Joe’s and Safeway) sell pre-cubed squash in bags next to the other other produce.
This is an excellent recipe to double or triple and freeze leftovers.
- Let the soup cool completely before freezing.
- Separate into small portions so you only have to thaw what you’ll use up in one meal.
- Remember liquid expands! You want the container to have about an inch of space at the top so the soup can expand but also preventing too much air in, which causes freezer burn.