November is a month that is often filled with wet cold and grey weather. Add to this the shortening days, and I am suddenly craving soups. Not just regular soups, but soups that have warmth, flavour and aroma.
I had a craving for Thai, Basil, Squash, Coconut soup… not sure where the combination came from, in my head, but I was craving this. I am tired of curried butternut squash soup, but this seemed perfect.
I went through my refrigerator, and found the items needed.
Ingredients:
- 1 Carrot – diced into small pieces ( Leave a small amount cut into matchsticks for garnish)
- 1 onion – diced
- 1 stick of celery – diced
- 1 red pepper – diced (Leave a small amount cut into matchstick for garnish)
- 1 butternut squash cut into quarters roasted
- 1 tbsp red thai chili paste
- 1 can coconut milk
- 1 box – sodium free vegetable stock
- Avocado Oil
- Crushed peanuts (for garnish)
- 1 tsp Red Chili Flakes
- 1 handful crushed basil leaves
Cut the Butternut Squash into quarters and roast at 375 for 45 minutes.
While roasting – diced the vegetables.
Using a large stock pan – add avocado oil, and place over medium heat. Add onion, carrots, and celery and saute until softened. Add the vegetable stock, and scoop out the butternut squash and place into the pot. Add the can of coconut milk.
Let simmer on low..Add the red peppers, and have them into the soup. You want the stock to have a chunky feel to it. It gives it more substance, and texture which gives the feeling more of a meal.
Add the roughly chopped basil leaves and red chili pepper flakes.
Serve into bowls – and garnish with carrots, red peppers, and crushed peanuts
