October is a favorite for many reasons. Fall in Chicagoland has been glorious this year. The temps, colors, and fresh air have been good soul medicine. October is also one my favorite times to run outdoors. These pics have provided my landscape lately…ahh…
One of my favorite Fall foods is butternut squash soup. I decided to go old school and get out my cookbooks rather than searching Google or Pinterest. I broke out my Eat Well cookbook and I’m so glad I did! This recipe is easy, warm, and tasty! (Meets all my requirements!)
- 1½ Tbsp Olive oil
- ¾ cup sliced shallots
- 1 Tbsp minced or grated
- 1 clove minced garlic
- 9 cups butternut squash peel and cubed (about 3 lbs)
- 3 cups chicken or vegetable broth
- 1 tsp Thai red Curry Paste
- ¾ cup light coconut milk
- 2 tsp lime juice
- Heat oil in large pan over medium heat. Add shallots and cook until softened, 2-3 minutes. Add ginger and garlic and cook until fragrant but not browned, about 1 minute longer. Add squash, broth, and ½ tsp salt and bring to boil over high heat. Reduce heat to maintain a simmer, cover, and cook until squash is tender when pierced with a fork, about 20 minutes. Cool slightly.
- Put curry paste in a small bowl and stir in coconut milk until well blended.
- In a blender or food processor, puree soup, in batches if necessary, until smooth. Return to pot and stir in coconut milk mixture. Heat soup just until hot, stir in lime juice, and season to taste with additional salt. Serve.