There have been a series of storms lately with only rain in the forecast. Days like these always make me yearn for the some warm soup in front of the fireplace. The fireplace didn’t happen, but here’s how I put my twist of Thai and Indian fusion on Butternut Squash Soup.
Heat the oven to 375º. Add butternut squash to a sheet pan and drizzle with EVOO. Add salt and pepper and toss so that all the cubes are evenly coated. Bake for 45 minutes.
The aroma as these are baking in the oven fills my whole house and has me salivating. The 45 minutes seem so long but these nuggets are so sweet and delicious when they’re done. Let’s be honest… I definitely dipped into these and a little more than “a couple” were gone! Luckily, I had enough left to make soup!
In a pot deep enough to make the soup, sauté onions until they are soft and starting to turn a little translucent. While the onions are cooking, grate in fresh ginger.
The fresh ginger adds a great zing and I love watching it sizzle as I grate it straight into the pot.
Next, I added all the spices – this is where the Indian comes in. Cayenne, Cumin, Coriander, and Turmeric. Mix it for a couple of minutes so you don’t have an uncooked taste of the spices in your soup. If you don’t like spicy too much, feel free to cut out the cayenne pepper.
Finally, add in the roasted butternut squash and mix everything together. Add the veggie broth, and a little salt and pepper. You’ll probably want to taste at this point. Remember, the squash already had salt on it before you roasted it so you’re really adding enough to bring out the flavors of the spices at this point. Once it boils, add lemon juice, basil and the coconut milk to it (my Thai inspiration). With an immersion blender, blend everything so you have a nice, smooth texture.
Let it simmer for an additional 10-15 minutes. Enjoy with your favorite nostalgic memories.
Ingredients:
1 butternut squash, seeded and cubed
1 med red onion, chopped finely
3 Tbsp grated ginger
1/2 tsp cayenne pepper
2 tsp ground coriander
1 tsp cumin seeds
1/2 tsp turmeric powder
1/4 tsp cinnamon powder
4 c Veggie broth
1/4 c fresh basil, chopped
1 can coconut milk
salt to taste
black pepper to taste
Recipe:
Heat the oven to 375º. Add butternut squash to a sheet pan and drizzle with EVOO. Add salt and pepper and toss so that all the cubes are evenly coated. Bake for 45 minutes.
Heat EVOO in a soup pot on medium heat and add onions. Add in freshly grated ginger and sauté 5-10 minutes until onions are soft and translucent. Add in cayenne pepper, coriander powder, cumin seeds, turmeric powder, and cinnamon powder and mix well. Add the roasted squash, veggie broth and salt and pepper. Once it boils, add lemon juice, basil and the coconut milk. With an immersion blender, blend everything so you have a nice, smooth texture. Let it simmer for an additional 10-15 minutes. Serve hot.
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