Saturday, 9 February 2013

Thai Butternut Squash and Carrot Soup

The second in my new Saturday recipe highlight reel, is a Thai Butternut Squash and Carrot Soup. After snowshoeing with my husband and daughter Saturday afternoon, I came home craving comfort food - something warm, filling, and perhaps with a hint of sweetness. After a very brief search, I discovered this recipe at Fast Paleo, an online Paleo recipe sharing site. The soup did not disappoint, and not only is it totally Paleo, it's easy and quick to make, and absolutely packed with nutrients.

1 small butternut squash
1 small onion, chopped
2 garlic cloves, minced
1-2 tsp fresh ginger, minced
3 carrots, chopped
1 tbsp coconut oil
1-2 tbsp red curry paste
1 cup canned coconut milk
2 cups low sodium chicken broth

Preheat the oven to 375. Slice the butternut squash in half, scoop out seeds and place face down in a baking dish. Cook until tender, approximately 35-45 minutes. Meanwhile, heat 1 tbsp coconut oil in a frying pan over medium heat, add onion, garlic, ginger and carrot, cook until tender. Stir in red curry paste. Set aside.
Once squash is done, scoop out 2 cups flesh, place in a blender. Add chicken broth, coconut milk and mixture from the frying pan (I had to do this in 2 parts to fit it all in my blender). Blend until smooth. Return to pot and heat through. Add salt and pepper to taste. Top soup with garnish of your choice, such as toasted crushed pecans, coconut, or cilantro. Makes 8 cups. 

Nutritional Information (per serving)
Calories 107.7, Fat 7.4g (Saturated fat 6.2g), Cholesterol 0.0mg, Sodium 215.8mg, Potassium 323.9mg, Carbohydrates 9.7g, Fiber 2.2g, Protein 1.8g.

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