I am running a bit late this week with my posts, but for good reason. I have had a dear friend visiting from Utah. What a great week we have had–site seeing, eating fabulous food at little bistros, and talking until late at night! She brought BYU notebooks, pencils and bags and a little arsenal of essential oils to spoil my boys with and they loved it. Do you use essential oils? I have a few, and think of them as an opportunity to give a little extra TLC to my boys, whether it works miracles or not! My little boys loved coming to my friend before bed and getting a few drops rubbed on their necks or on their pillow slips. So fun! My darling friend surprised us with a diffuser, so I am currently diffusing an oil called ‘Cheer’ in my home and it smells happy and sweet! I have heard that you can use essential oils in cooking?? Have any of you ever tried that? Interesting, huh?
I also introduced her SEC football! We went to the Tennessee Volunteers game at Neyland Stadium in Knoxville and had a blast! The stadium was drenched in orange and we enjoyed all their energy and enthusiasm! I am telling you, Southerners LOVE their football teams! It is quite an experience:) Go Vols!!
One chilly day we stayed home and I made this wonderful soup for our lunch. It turned out so good that I have been excited to share it with you! Don’t you love soup weather? Mmmm I do! There is nothing better than coming home to a warm bowl of delicious soup on a cold evening! I have been trying different butternut squash soups the last few years and have finally found my favorite! This light and creamy butternut bisque, seasoned with red curry paste and swirled with coconut milk is the PERFECT squash soup! Remember to use full fat coconut milk for the drizzle on top. Delicious!! I like a sprinkle of red pepper flakes and chopped cilantro on top to finish it off! Soo good! I made this last week for my visiting friend and we enjoyed it with a salad and sourdough bread. This soup comes together fast and freezes well too! Enjoy!!
- 2 tablespoons coconut oil or olive oil
- 2 pound butternut or acorn squash, peeled, seeded, and cut into small ½-inch pieces (about 3 cups)
- 1 medium yellow onion, chopped
- 4 garlic cloves, pressed or chopped
- 2 to 3 tablespoons Thai red curry paste*
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- ¼ teaspoon sea salt
- ⅛ teaspoon red pepper flakes (up to ¼ teaspoon for spicier soup)
- 1 tablespoon fresh lime juice
- 4 cups (32 ounces) chicken or vegetable broth
- ½ cup full fat coconut milk for drizzling on top
- Handful of fresh cilantro leaves, chopped
- Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add onion, garlic, curry paste, coriander, cumin, salt and red pepper flakes to skillet. Stir to combine.
- Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes.
- Add broth and squash. Bring the mixture to a boil, then reduce heat and simmer until squash is soft, about 15 to 20 minutes.
- Once the squash mixture is done cooking, taste and add a little more Thai red curry paste if it’s not quite flavorful enough for you. Using a immersion hand held blender, puree soup right in the pot! If you do not have a immersion hand blender then remove the soup from heat and let it cool slightly. Working in batches, transfer the contents pan to a blender (do not fill your blender past the maximum fill line!). Securely fasten the lid and use a kitchen towel to protect your hand from steam escaping from the top of the blender as you purée the mixture until smooth. Transfer puréed soup to a serving bowl and repeat with remaining batches.
- Stir the lime juice into the blended soup. Taste and season with additional salt if necessary. Ladle soup into individual bowls. Use a spoon to drizzle coconut milk over each bowl, then lightly swirl the spoon through the topmost layer for a pretty design. Top the soup with a sprinkle of chopped fresh cilantro and red pepper flakes, if desired.