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You know it’s getting cooler outside when I start sharing soup recipes. Thai Butternut Soup has an enormous amount of substance to it. Grain and Dairy free, it fits into many special diets or even for those that aren’t following any certain protocol . Butternut Soup can be made to have a variety of flavors, I like this one because of the zing it carries onto your palate. Nothing like a cup full on a chilly day for lunch. The changing of the leaves and the smell of rain or smoke from the fireplace gives us all the more reason for a pleasing warm bowl of soup. Recently I had a friend that was on a very bland diet, nothing spicy or acidic. So I made her this soup and left out the green chilies and orange juice and it was still amazing and full of healthy ingredients of which she needed.
Now that the kids are in school, or maybe you’re in school, or you’re doing the same old routine and all that changed is the season, it’s time to change-up your menu. Do you ever get stuck in a rut and fix the same old thing time and time again? I know I can get swamped and seem to burrow down in the trenches, and not want to try anything new. Although it’s tough to break away from our summer favorites like Asian Sesame Salad or your favorite spinach salad with Rosemary Balsamic Dressing, it’s time. Go ahead and take the plunge and dive into making some new Fall soups and winter squash recipes like Roasted Spaghetti Squash and Herb. I love when the seasons change and therefore the fruits and vegetables we have access to change also.
I’ve already started cooking and baking with pumpkin, couldn’t help myself. There are so many good things to make with it. Oh how I wish I had planted pumpkins, there’s always next year. I do however have an apple tree, chalk full of those round green goodies. Apples, oh there just isn’t enough time in the day for all the awesome creations that can be concocted. Plenty of apple recipes coming soon. What’s your favorite Fall fruit or vegetable to cook or bake with?
While you’re daydreaming of the many Fall meals that need planning, Grab a good cookbook, a mug of Thai Butternut Soup and curl up on your most comfortable chair to enjoy a few moments of you time. Be sure to make Thai Butternut Soup with my Carrageenan Free Coconut milk.
*This soup can be totally make in your Vitamix except for baking the squash.
Ingredients
- 1/2 cup of cashews soaked in filtered water 1/2 hour to overnight
- 2 cups of unsweetened coconut milk or other non dairy milk
- 1/2 of a butternut squash, cut lengthwise, deseeded and baked
- 1 small shallot finely chopped
- 1 Tablespoon tomato paste (optional)
- 1/2 teaspoon ground ginger
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground tumeric
- 1 clove garlic chopped
- 1 cup vegetable broth-more if needed to thin
- 2 Tablespoons diced green chilies
- 1 Tablespoon lemon juice
- 1/2 cup orange juice
Instructions
- Preheat oven to 375 degrees.
- In glass dish place butternut squash, cut flesh side up.
- Add 1 inch of water to glass dish and bake for 40-50 minutes until tender.
- Let squash cool.
- Scoop out cooled squash flesh, discard skin.
- In Vitamix or food processor combine the cashews and milk, blend.
- Add remaining ingredients, cooked squash and blend in Vitamix for 3-5 minutes, until it gets warm to your liking. If using food processor after blending warm it on the stove.
- If using Vitamix this recipe requires the 8 cup container for blending, or cut recipe in half if you have the 4 cup container. An immersion blender can also be used.
Tags: gluten free Grain Free vegan
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