So, if you follow me on Instagram or Facebook maybe you saw that I am in New York this week. It’s super chilly here. And it snowed. And I haven’t really been anywhere except to work and then back to my hotel to crawl into a big bathrobe and lie in bed watching the Voice.

Thai Coconut Butternut Squash Soup

I have been so exhausted at the end of the day that it is hard to imagine eating a huge meal (trust me, that means I am really tired). But every night I have ordered the same thing because it is one of my favorite things: Butternut Squash Soup.

Thai Coconut Butternut Squash Soup

I love it so much, it reminded me that we should take a (momentary) breather from the Christmas Cookies for a savory dish, and I reached into my arsenal and pulled out this Thai Butternut Squash Coconut Soup. And I just know that you will eb so happy I did!

Thai Coconut Butternut Squash Soup

You know how much I love coconut, and I’ve also spent some time gushing about Butternut Squash soup. Well this pretty much just combines the two. By adding some spice and fresh herbs I have attempted to recreate some of the more subtle flavors in Thai cooking in this fast, easy and simple soup. It is truly so basic that it is perfect for weeknights. And it is so delicious that even Pia was requesting a steaming mug of it as her after school snack! Ok- enjoy! XOXOXO

To make this soup, this is what you do:

In a large heavy pot, melt the coconut oil over medium heat. Add the onion and sprinkle it with a little salt and the red pepper flakes, stirring to coat the onions. Let them cook until translucent and soft (without browning!) for about 5 minutes.
Add the squash and cook, stirring often for another 2 minutes.

Thai Coconut Butternut Squash Soup

Add the broth and the coconut milk and put the lid on the pot. Simmer on low for about 20 minutes.

Thai Coconut Butternut Squash Soup

Puree the Soup in batches in the blender until smooth. Pour back into the pot and season well with kosher salt.

Thai Coconut Butternut Squash Soup

Serve hot with a drizzle of coconut milk and some fresh chives or cilantro.

Thai Coconut Butternut Squash Soup

 

Recipe: Thai Butternut Squash Coconut Soup

Ingredients

  • 2 tablespoons coconut oil
  • 1 large yellow onion, roughly chopped
  • ½ teaspoon crushed red pepper flakes
  • 2 pounds butternut squash, peeled and diced
  • 4 cups chicken (or vegetable) broth
  • 2 15 ounce cans coconut milk (I used light coconut milk)
  • Kosher Salt to taste

Instructions

  1. In a large heavy pot, melt the coconut oil over medium heat. Add the onion and sprinkle it with a little salt and the red pepper flakes, stirring to coat the onions. Let them cook until translucent and soft (without browning!) for about 5 minutes.
  2. Add the squash and cook, stirring often for another 2 minutes.
  3. Add the broth and the coconut milk and put the lid on the pot. Simmer on low for about 20 minutes.
  4. Puree the Soup in batches in the blender until smooth. Pour back into the pot and season well with kosher salt. Serve hot with a drizzle of coconut milk and some fresh chives or cilantro.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 8

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Categorized: Paleo, Recipe Index, Soup, Vegan
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So, if you follow me on Instagram or Facebook maybe you saw that I am in New York this week. It’s super chilly here. And it snowed. And I haven’t really been anywhere except to work and then back to my hotel to crawl into a big bathrobe and lie in bed watching the Voice.

Thai Coconut Butternut Squash Soup

I have been so exhausted at the end of the day that it is hard to imagine eating a huge meal (trust me, that means I am really tired). But every night I have ordered the same thing because it is one of my favorite things: Butternut Squash Soup.

Thai Coconut Butternut Squash Soup

I love it so much, it reminded me that we should take a (momentary) breather from the Christmas Cookies for a savory dish, and I reached into my arsenal and pulled out this Thai Butternut Squash Coconut Soup. And I just know that you will eb so happy I did!

Thai Coconut Butternut Squash Soup

You know how much I love coconut, and I’ve also spent some time gushing about Butternut Squash soup. Well this pretty much just combines the two. By adding some spice and fresh herbs I have attempted to recreate some of the more subtle flavors in Thai cooking in this fast, easy and simple soup. It is truly so basic that it is perfect for weeknights. And it is so delicious that even Pia was requesting a steaming mug of it as her after school snack! Ok- enjoy! XOXOXO

To make this soup, this is what you do:

In a large heavy pot, melt the coconut oil over medium heat. Add the onion and sprinkle it with a little salt and the red pepper flakes, stirring to coat the onions. Let them cook until translucent and soft (without browning!) for about 5 minutes.
Add the squash and cook, stirring often for another 2 minutes.

Thai Coconut Butternut Squash Soup

Add the broth and the coconut milk and put the lid on the pot. Simmer on low for about 20 minutes.

Thai Coconut Butternut Squash Soup

Puree the Soup in batches in the blender until smooth. Pour back into the pot and season well with kosher salt.

Thai Coconut Butternut Squash Soup

Serve hot with a drizzle of coconut milk and some fresh chives or cilantro.

Thai Coconut Butternut Squash Soup

 

Recipe: Thai Butternut Squash Coconut Soup

Ingredients

  • 2 tablespoons coconut oil
  • 1 large yellow onion, roughly chopped
  • ½ teaspoon crushed red pepper flakes
  • 2 pounds butternut squash, peeled and diced
  • 4 cups chicken (or vegetable) broth
  • 2 15 ounce cans coconut milk (I used light coconut milk)
  • Kosher Salt to taste

Instructions

  1. In a large heavy pot, melt the coconut oil over medium heat. Add the onion and sprinkle it with a little salt and the red pepper flakes, stirring to coat the onions. Let them cook until translucent and soft (without browning!) for about 5 minutes.
  2. Add the squash and cook, stirring often for another 2 minutes.
  3. Add the broth and the coconut milk and put the lid on the pot. Simmer on low for about 20 minutes.
  4. Puree the Soup in batches in the blender until smooth. Pour back into the pot and season well with kosher salt. Serve hot with a drizzle of coconut milk and some fresh chives or cilantro.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 8

Recipe by Heather Christo (http://heatherchristo.com)