Sunday, September 12, 2010

Apples to Apples, Squash to Squish

Thai Squash Soup

On a hot late-summer evening, sometimes soup really does the trick. Not sure how many of the folks at my house last night expected to be fed, but this big ol' pot of squash satisfied 'em all through a long round of Apples to Apples, and I still have some leftover! In fact, I'm going to go eat some more right now...

Thai Squash Soup
serves 10

1 large butternut squash
olive oil
1/2 large onion, chopped
3 cloves garlic, minced
1 cup tomato puree
3/4 cup coconut milk
3 cups vegetable broth
1 tablespoon red curry paste
2-3 tablespoons peanut or almond butter
1-2 teaspoons cayenne pepper
sliced green onions
cashew pieces
toasted coconut

Preheat the oven to 400 F. Cut the squash in half and lay cut side down in a baking sheet filled with about a 1/4-inch of water. Bake for 45 minutes.

Once the squash is done, commence sauteing the onion and garlic in a little olive oil. As soon as they've softened a bit, add the peeled squash, tomato puree, coconut milk, vegetable broth, curry paste and peanut or almond butter. Simmer for 20 or so minutes.

Blend the soup well (whether with an immersion blender, food processor, whatever), then sprinkle with green onions, cashews and coconut.


  1. Hi Lindsey, being a transplanted southerner & almost vegan, I really love your blog....this soup looks & sounds delicious....I am definitely going to try it....also GREAT photo!

  2. Thank you so much! Let me know how it goes for you. :)

  3. This soup sounds absolutely delicious! I love the flavors of Thailand and soup on fall days - you've created the perfect combination of both! Can't wait to try the recipe out!