Thai Curry Butternut Squash Soup

There are a lot of soups with butternut squash out there, and so far this is my favorite. We often serve our thicker soups like this one in a bread bowl. 

20 min prep, 40 min cook, serves 6

3 tblspn coconut oil

1 medium onion, diced

4 cloves garlic, minced

1 tsp freshly grated ginger

2 tblspn red curry paste

3 cups vegetable broth

1 butternut squash, cubed

1 can coconut milk

1 lime, squeezed

salt and pepper to taste

In a large pot, cook the oil, onions, and garlic over medium heat for 5 minutes. Add the ginger and curry paste and stir well. Cook another 5 minutes, then add the broth and squash. Bring to a simmer and cook covered for 20 minutes. Remove from heat and blend until smooth with an imersion blender, then add coconut milk, lime, salt, and pepper. Cook over medium heat another 10 minutes. 

Cheddar Cauliflower and Squash Soup

We are always looking for a way to get our two year old to eat his veggies. Substitute other veggies like zucchini for the squash to make a variety of vegetable soups. 

20 min prep, 40 min cook, serves 6

2 tblspn olive oil

1 large onion, chopped

4 cloves garlic, chopped

1 small butternut squash, chopped

1 head cauliflower, chopped

6 cups vegetable broth

1/4 cup cream

1/8 tsp nutmeg

2 cups shredded cheddar cheese

salt to taste

In a large pot, cook the olive oil, onions, and garlic over medium heat 10 minutes. Add the squash, cauliflower, and vegetable broth, and simmer 30 minutes, covered. Purée with an imersion blender, then add cream, nutmeg, cheese, and salt.