Warm Soup for a Cold Winter Day

Butternut Squash SoupThere’s nothing nicer on a cold winter’s day than a warm bowl of soup, and that’s why I’m going to share one of my favourite recipes with you.  This Butternut Squash Soup recipe has a teaspon of Thai red chili paste in it, which adds a nice little kick, and thus warmth, to it.  The coconut milk adds a little richness for a really pleasant full-bodied soup.  Enjoy!

Butternut Squash Soup

1 Tbsp red curry paste

2 pounds pumpkin or butternut squash

4 cups chicken stock

1 1/2 cups of coconut milk

Place a saucepan over medium heat and add the curry paste; cook for one minute.  Add the squash and chicken stock; cook for six minutes or until squash is tender.  Place contents into a blender and puree until smooth, then return to saucepan.  Add the coconut milk and heat for three minute.  Serves four.

Red curry paste and cans of coconut milk can be found in the ethnic/Thai food section of your grocery store.  Costco sells pre-cubed ready-to-serve butternut squash, and it is exactly a two pounds package – get it there if you can or buy one to cut up at your local market.

I’m hoping that you will be inspired to share your favourite soup recipe with us in our comments section!  Soups are incredibly easy to make, and I know I’m always looking for new recipes to add to my collection, so please … add yours here!

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