I love fall. The change of color in the leaves, beautiful mums on doorsteps, cooler weather, and most especially the food! Apples, spinach, cauliflower and the variety of squashes are at their peaks right now, so take advantage of the fruits of fall and try something different.
Butternut squash soup is one of the easiest and healthiest meals to make. Butternut squash are rich in potassium, calcium, vitamin C and antioxidants. I usually keep it simple, but sometimes I add some heat with Thai inspired flavors for an extra yummy meal. If you have picky eaters or do not like spicy food, you can omit it and it tastes just as wonderful.
Spicy Butternut Squash Soup
• 1 Tbsp olive oil
• 1/4 cup Thai red curry paste
• 1 onion, chopped
• 2 tsp julienned fresh ginger
• 1 stalk lemon grass, bulb smashed
• 2 small or 1 large butternut squash, peeled, seeded and chopped
• 5 cups low-sodium vegetable broth
• 14 oz can light coconut milk
• 2 Tbsp honey
Heat the oil in a Dutch oven or stockpot over medium heat. Add curry paste, onion, ginger and lemon grass. Stir until onion is soft and translucent (5 to 7 minutes). Add squash and stir to coat. Add broth and bring to a boil. Cover and reduce heat to medium-low. Simmer until squash is tender (about 15 minutes). Stir in coconut milk and honey. Simmer for 5 more minutes.
When squash is tender, discard lemon grass. Using a hand blender, blend until smooth, then spoon into bowls.
Photo from here, with thanks.