Coconut Curry Squash Soup

As we are now officially empty-nesters we are trying to adjust to cooking for two. I am also back to working in the office 2-3 days which means I am pretty tired at the end of those days. So back to a couple of cooking principles I have known for a long time to be very successful - meal prep and my freezer!

Meal Prep: For this hearty soup, you can prep all of the veggies in the morning. In the evening, just pop them in the oven to roast while you unwind. Simmer the broth and coconut milk with lots of savory, sweet ingredients like red curry paste and maple, add your roasted veggies and that's it! Easy peasy! I made mine with chicken stock but this can easily be made with vegetable broth to satisfy vegan/vegetarian diets. 

Freezer: For those days when you don't want to cook at all, this soup freezes beautifully. Let it cool and pour half into a freezer zip-lock bag. The day you want to have it, place it in the fridge to gently thaw and make it easier to simmer on the stove that night when you are ready to eat.

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Coconut Curry Squash Soup

An easy soup to prep ahead for your busy weeknights. This soup is loaded with root vegetables,, butternut squash, and sweet coconut milk.

Course Soup

Cuisine American

Keyword Asian Soup, Butternut Squash Soup, Coconut Soup, Fall Soup, Squash Soup, Thai Soup

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Servings 6

Equipment

• 1 large sheet tray
• Foil
• 1 large Dutch oven or pot
• 1 Large Spoon
• immersion or other bender

Instructions

• 1 large butternut squash
• 1 large carrot or a cup of baby carrots
• 1 large parsnip
• 1 small or half a large onion
• 1 head of garlic
• 2 c. chicken or vegetable stock
• 1 can of full-fat coconut milk
• 2 t. minced ginger
• 1 T. fresh minced mint and
• 1 T. fresh minced Thai basil (regular basil works well too)
• 2 T. real maple syrup
• 1 T. fresh lime juice
• 2 T. red curry paste
• 1 t. soy sauce
• 1 t. hoisin sauce
• In a large Dutch oven or stock pot bring your broth to a simmer and add the coconut milk, ginger, fresh herbs, maple syrup, lime juice, curry paste, soy sauce, and hoisin sauce.
• Add the roasted veggies and as many roasted garlic cloves as you wish. I used 7-8. Mash the veggies into the broth breaking up any large pieces and continue to simmer for 10-15 minutes.
• Use an emersion blender to blend until smooth. You could also pour it into a blender. (Be careful here! Hot liquid tends to explode.)
• Serve topped with more fresh herbs.