After the rich foods of the holidays, we often just want to eat something simple yet nourishing. It can get a bit tricky in January to do this as it is still cold here. To stay in tune with nature, I really enjoy eating some warming soups. This tasty soup is more of a fusion style pumpkin soup. Its main ingredient, the butternut squash is cooked in a coconut milk base with some warming spices from the East. This soup should feel refreshing after all the rich, heavy foods of the holidays. Oh and those warm aromas in your kitchen while the soup is cooking … enjoy!

RECIPE

Ingredients

• 1 medium sized butternut squash, peeled and cubed
• 1 small onion, chopped
• 1 Tbsp coconut oil
• 1 tsp curry powder
• 1 Tbsp graded fresh ginger
• 1-3 garlic cloves
• 2 cans of coconut milk
• 1 cup vegetable stock or water
• 3 Tbs-whole bottle (to taste) of Thai Kitchen Roasted red chili paste, 4 oz
• Nuts (pumpkin, almonds), slivered
• Salt

Preparation

• In a medium sized pot, heat coconut oil on medium high heat. Add onion and sauté for 5 minutes or until it is translucent.
• Add ginger and cook for a few minutes until you smell its aroma. Add the powdered curry and garlic cloves and stir for 1 minute.
• Pour in the coconut milk, vegetarian stock/water and the Thai Kitchen red chili paste. Stir and bring back to a boil. Reduce heat to a low medium heat and cover.
• Cook for 30 minutes. Turn off heat and let the soup cool.
• Add salt.
• Use an immersion blender and puree until smooth.
• Reheat before serving.
• Serve with nuts, yogurt, bread.

Photo and text by twincitiesherbs.com.