I have a bit of a problem. I don’t think it requires a twelve step intervention, but still, it complicates my life sometimes. I really can’t pass up a good sale at the supermarket. Laugh, giggle and find general amusement at my predicament all you like, but don’t judge me until you’ve walked a mile with my grocery cart and have 4 butternut and 6 acorn squash in your refrigerator.
This penchant for purchasing well priced produce doesn’t seem to extend to other areas of my life as a consumer. I love a good sale on bathroom tissue as much as the next person (especially since my family seems to go through bathroom tissue faster than a calf goes through milk), but I don’t have 10 cases I bought on sale sitting around waiting to be called to a higher purpose.
But if I see a sale on something edible, I tend to buy first and think later. Sometimes this produces great results, like the key lime pie I made when key limes were on sale. But it also led to the sausage crisis in my freezer that I’m still digging my way out of, and I have 2 jars each of roasted red peppers and tahini in my pantry that are languishing away after I had a roasted red pepper and tahini mental creativity block and gave up trying to find ways to cook with them.
Now about those squash….
I firmly believe that inspiration for a great recipe can come from absolutely anywhere, and since I’m almost always right, you can pretty much take my word for that. But if you need some convincing, I offer you the story of the Thai Curry and Coconut Butternut Squash Soup recipe.
Once upon a time last weekend, I was busily searching for some kind of recipe or inspiration for the abundance of squash I have impulsively saddled myself with, when my children decided that they absolutely had to sit next to me and play the “Ask mommy 10,000 questions we don’t really care about the answers to because we are bored and it’s raining” game. So I sent them on a Google mission to find me a fun recipe for butternut squash. After the veggie in question was produced for their inspection and familiarization, off they went, and all was again peaceful in my house. For about 3 minutes.
“Mommy, how ‘bout this recipe?” my eldest daughter shouted from the basement. “Well, I can’t really see it from up here, honey.” I replied. “Mama! I found a recipe!” my youngest bellowed, “Can I show you?” My youngest daughter calls me Mama. I don’t know why, and I haven’t been brave enough to ask her. “Ok girls, bring me your recipes” I said, closing my laptop, magazines and cookbooks, determined to get back to my hunt for the perfect squash recipe just as soon as it stopped raining and I could kick the kids out have the children play outside and get some fresh air.
And so they brought up the reams of paper they had printed out, and I dutifully ooo’d and ahhh’d as required by my mommy contract. Then I found a hidden treasure, a recipe for Thai-Style Butternut Squash Soup from an unlikely source: Walt Disney. To be more specific, it was on the Disney Family.com website, in the food section. Go figure.
After a recipe revamp and a trip to the Asian market, I cooked up this rich and creamy, mildly spicy, slightly sweet and tart butternut squash soup. I probably could have eaten the whole pot, but I had to save some for the pictures, and maybe a bowl or two for the children. They did find the recipe after all. It was only fair.
Thai Curry and Coconut Butternut Squash Soup
Adapted from Disney Family.com1 large butternut squash, about 2 pounds
1 tbsp oil, I use grapeseed
¼ cup onion, minced
1 tbsp freshly grated ginger
2 cloves garlic
1-2 tsp Thai Red Curry paste, more if you like it hotter
6 kaffir lime leaves, middle vein removed and torn into pieces
4 cups chicken broth
1 13-14 oz can unsweetened coconut milk
1 tsp kosher salt
2 tbsp freshly squeezed lime juice
Toasted coconut for garnish (optional)Preheat over to 400°F. Cut the squash in half lengthwise and remove the seeds. Brush the cut sides of the squash with oil and place cut side down on a baking sheet. Roast for 45 minutes to 1 hour or until very tender. The squash should have a creamy texture. Once the squash has cooled enough to handle, scoop the flesh out of the peel using a spoon.
In an heavy bottomed pot, heat the oil over medium heat. Add the onion, ginger and garlic and sauté until softened, about 3 minutes. Add the curry paste and cook for a few more minutes. The curry will start to give off a wonderful aroma. Stir in the chicken broth, coconut milk, salt, squash and shredded lime leaves. Simmer for 15 minutes. Remove from heat and stir in the lime juice. Puree soup with a hand mixer or in a blender. Serve garnished with unsweetened coconut toasted at 400°F for 2-3 minutes, or until golden brown.
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I love butternut squash and use it often though I have not tried it with Asian flavors. It’s very appealing and the toasted coconut is just the right finish.
Your pictures are wonderful! I love butternut squash. This really sounds good!
your photo really portraits the intense flavor for your soup!
I can’t wait to try this! I love butternut squash & I love red curry paste, but wouldn’t have thought to put them together. Another great use for butternut squash–in risotto. Yum. Just in case you need more ideas.
This looks amazing- similar to a soup I made recently. I love that it’s soup season! Curry seems to go well with squash soups. Great recipe.
This recipe looks absolutely delicious! Nice pictures that entice and cause the salivary glands to start out!
Great post! Again, love your writing style. First of all, you’re preaching to the choir when it comes to food sales. I’m a stock piler, and I may need that intervention. I’ve now had to purchase additional shelves for the basement for my kitchen over flow.
Great pictures. Who knew that Disney had recipes. Geez what will they do next?
This recipe sounds wonderful. I love soups like this and love the Thai influence and especially the curry. As soon as we can dig out of this snow storm, I’ll buy what I need and give it a try. (23 inches in the back yard and in another hour I’ll be able to say we have 2 feet of snow)
I am a sale junkie as well. I am on my third freezer in my life, and I replace each one because I run out of room and want another. Eat like a king for pauper’s wages is my motto.
This butternut squash soup with curry & coconut flavors sound absolutely fantastic! I can’t wait to try this!
This will work. I have made pumpkin curry before. beautiful vegetarian dish
This looks faboo! Thanks.
Joan Nova: Thanks! It works surprisingly well with the asian flavors.
Kristin Rimkus: Glad you like it.
lululu: Thanks you
Ashley Paige: Thanks for the suggestion, I need all I can get. I still have squash in my refrigerator!
lisa @ dandysugar: I love soup season too
Noelle: Thanks!
Lea Ann: I have no pantry at all in my kitchen, but I have three extra large, industrial strength shelf units in my basement. And a second refrigerator. Um, and a stand up freezer. It actually sounds worse when I type it out
Year on the Grill: That is an excellent motto. I think I’ll borrow it
Natasha: I hope you do. It really was very good. I need to make more. Soon. Very soon.
penny aka jeroxie: Since this worked so well, I’d like to play around with some different curries and squashes. Maybe Indian curry.
Half Assed Kitchen: You are most welcome
mmmmm delicious warming bowl of soup! I love it
“penchant for purchasing well priced produce…”
gah, i do love alliteration.
terrific soup! that coconut sprinkled on top is the kicker for me, and hey–hooray for unexpected sources!
hey lovely dishes you make , fascinating
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I made this for dinner tonight and it was awesome!! I only had yellow curry paste on hand but it still was delicious.
Thanks for posting this one! I’ve been wanting to do something with butternut squash, and the hubs is always nagging me to use more curry powder…I think this recipe could be a match made in Heaven. Thanks again!
I am making this right now!!!!!! I can’t wait to eat it. Fantastic blog…..More vegetarian recipes as main course please?
We try to have at least one vegetarian meal a week, so I can definitely work on getting more recipes that are meat free up on the site
we dont get squash here easily but i want to try out the dish
I can’t wait to try this! I had no idea what I was going to do with this squash, until I came across some unopened coconut milk in the fridge
Here’s to cold weather & warm soup, cheers!
#1- this recipe looks amazing- I am making it tonight
#2- you are hilarious, and as a first time reader of your blog, I have now added you to my favorites
#3- there isn’t one, but I like the number
Awesome recipie. Thanks for the post
You could make hummus with the tahini or halva.
both super yummy!
thanks for the inspiration, this is such a great soup!
btw, I’ve replaced the kaffir lime leaves (that are impossible to source in Romania) with shredded lime zest. I’ve also added two tbsp of coarsely chopped fresh coriander (cilantro) and I’ve served it with croutons of crispy papadums (Indian crisps)
I made this soup for my husband and daughter, both have sophisticated taste and love Thai foods. It was the perfect combo of savory and sweet.
I found your site from the Food Bloggers Unite post on taking pictures at night. Thank you SO MUCH for sharing your lighting set up! I got a lightbox for Christmas but the shadows are so harsh. I’m off to Home Depot to get me some clamp lights.
I’m also glad to have found your blog because I love your style, and this soup sounds delicious. Huge fan of butternut squash. I recently made a roasted butternut squash soup with apples, chili powder and a touch of cinnamon. I’ll have to try yours next!