Thai Butternut Squash Soup

April 25, 2018 Posted by Ann Soups, Squash

Homemade soup in our family is a bit of a competition. Everyone thinks their recipes are the best. Of course, they are all wrong. Mine actually are the best. (this space is reserved for the snarky comments my brother and sister will now make, or as my mother recently referred to us: Annie and the other ones. I kinda like that. Hehehe)

In the past, we all stuck to the basics: tomato, split pea, chowder.

And then we all discovered Vitamix. Where have you been all my life, gorgeous? Suddenly, we were scouring farmer’s markets and using exotic ingredients like squash and cilantro. Turmeric and cumin. Coconut and ginger. Lions and tigers and bears, oh my!

After making a ton of squash soups (see previous post for at least one of them), I decided to make one that seemed more “spring-like” than “fall-like”. This soup is so simple and yet bright and light and complex.

Ingredients:

1 medium butternut squash
1 small head of garlic
1 teaspoon lime juice
1/2 teaspoon lemongrass paste
1/2 cup coconut cream (cream part only- put the can in the fridge overnight and the cream will separate. Do not shake the can before you open it.)
1 1/2 cups water (I am not a huge fan of coconut, so I didn’t use the coconut water from the can. If you decide to use it, you may have to adjust the other spices so the coconut doesn’t overpower them.)
1/2 teaspoon ground ginger (or 1 teaspoon fresh ginger)
salt and pepper to taste

Directions:

Preheat oven to 350.
Cut the squash in half and scoop out the seeds. Sprinkle some olive oil on a baking sheet and place the squash face down on the sheet. Roast for 40-60 minutes till squash is tender.
Cut the head off the top of the garlic and drizzle with some olive oil. Wrap up in foil and put in the oven with the squash. Roast for half an hour or till soft.
Remove garlic and squash from the oven and let it cool a bit before putting into the blender (Vitamix) with the other ingredients. Blend until smooth and creamy.