Plant Based Eating

Spicy Thai Butternut Squash Soup

I hope everyone had a happy holiday this past weekend, I certainly did! These past couple days, I had a whirlwind of holiday hysteria. The full moon in Cancer, juggling a plenitude of parties, phewf, it is exhausting. Not that I am complaining, a lot of joy and merriment happened as well; I got to see my sister who came to visit from Whidbey Island, Washington. My boyfriend is in from Georgia, so I spent some of the holiday with his family, I got a new stone, a Black Amethyst druzy, which is sparkling on my altar right now. I even got to make some new vegan dishes, one of which I made for my family party. It was a huge hit, and I can wait to share my concoction!

I was in charge of bringing a soup to my family party. As always, I searched the kitchen to see what we had, and what was near expiration. We had a couple butternut squash that have been sitting on the counter, begging to be used. Roasted butternut squash is a fairly common dish for the holidays, as is a nice butternut squash soup. Liking ethnic flavor in my food, I wanted to make a soup that fused a variety of tastes. Sweet butternut squash, creamy coconut, zesty lime and spicy chili sauce. Talk about a tastebud party!

This dish not only is delicious, but healthy as well. Here are some health benefits of the ingredients:

Butternut Squash – Low in fat, high in fiber, vitamin A and C, Butternut Squash is a healthy, filling fruit. Full of anti-inflammatory properties, it is a great winter food for colds and flus.

Garlic – This herb is packed per ounce full of the following, 23% manganese, 17% vitamin B6, 15% vitamin C, 6% selenium, 1.8 grams of protein, and 1 gram of fiber.  It helps lower cholesterol.

Lime – Limes are great for digestion. Due to their high acidity, they break down the macro molecules of the food. The Flavonoids in lime, then stimulate the digestive system and increase secretion of digestive juices, bile and acids.

Onion –  For centuries, people have used onions to reduce inflammation and heal infections. The phytochemicals in onions improve the functioning of Vitamin C in the body, improving your immune system.

Curry Powder – Curry Powder contains a blend of different spices, including turmeric, ginger, coriander, mustard seed, cinnamon, and cardamon. The benefits of curry powder include anti-cancerous, blood sugar control, detoxification, and cholesterol management.

My sister made Vegan Naan for my while she visited. Paired with the soup, it was a delectable dinner. Bonus, I have enough for leftovers!

Spicy Thai Curry Butternut
(serves 10 – 12)

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  • 2 medium sized ripe butternut squash
  • 3 cloves garlic – minced
  • 1 small-medium sized onion – diced
  • 1 can light coconut milk
  • 4 cups vegetable broth
  • 2 cups water
  • 2 limes – juiced
  • 1 tbsp garlic infused grapeseed oil (or regular grape seed oil)
  • 1 tsp curry powder
  • 1/4 tsp chili sauce/Siracha sauce
  • Salt and pepper to taste

1. Preheat oven to 400 degrees
2. Cut squash vertically, in half. Scoop out seeds and place flesh side down on a slightly oiled baking dish. Repeat with second squash and place in oven when ready.
3. Cook for 45 minutes or until soft and tender. You can test this by sticking a fork in to check the softness.
4. Once squash are cooked, set aside to cool for a few minutes until removing the skin (remember to compost!) in a large bowl.
5. In a blender (glass works best), add half of the squash contents, or as much as you can fit. Add 1-2 cups of the broth, the juice of one lime, and purée the mixture until a smooth consistency forms. You may need to add more broth in order for this to happen, or add water. Set aside.
5. Heat the grape seed oil in a large pot over medium-high heat. Add garlic and sauté for two minutes or until fragrant and golden brown.
6. Add onions and sauté for 3-5 minutes until fragrant and golden.
7. Add the blender mixture to the pot. Pour in the coconut mix and stir to combine. If it looks a little too thick, add a 1/4 cup of water, and continue to do so until you have a creamy consistency.
8. Repeat step 5 with the remaining squash and broth. Add to the soup pot.
9. Add the remaining ingredients to the pot. Stir to combine. Let the soup simmer for 5-10 minutes for the flavors to merge before enjoying!


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