Red Curry Coconut Butternut Squash Soup Recipe Jeanettes Healthy

This creamy Red Curry Coconut Butternut Squash Soup is made with just four ingredients. Keep to the basic recipe or embellish with more flavor agents and garnishes. It’s your choice. This easy recipe is perfect for the holidays when you’re looking for a beautiful, but simple soup to serve guests.

This Creamy Red Curry Coconut Butternut Squash Soup is made with just four ingredients. Keep to the basic recipe or embellish with more flavor agents and garnishes. It's your choice.

Roasting The Whole Butternut Squash

Did you know that you can roast a whole butternut squash in the oven without any peeling or cutting? I learned this trick a few years ago and it eliminates the need to peel, seed and cut up a whole butternut squash. This is especially helpful when you intend to puree butternut squash as a side dish or soup.

Sure, there are times when you want little pieces of butternut squash to get browned (e.g., in a salad), but when you’re making a pureed soup like this Red Curry Coconut Butternut Squash Soup, roasting a whole squash eliminates a lot of prep.

Another added benefit of using whole butternut squash is that the whole squash will keep anywhere from 1-6 months when stored between 50-60 degrees Fahrenheit. Once butternut squash is cut up, it will keep for only 1-2 days.

Butternut Squash Nutrition

Butternut squash is a winter squash (like pumpkin and acorn squash), and is an excellent source of carotenes. They are also a very good source of vitamin C, potassium and magnesium.

1 cup of butternut squash has 82 calories, and provides 457% DV Vitamin A, 52% DV vitamin C, 17% DV potassium and 15% DV magnesium.

Butternut squash is considered a medium glycemic vegetable, with a glycemic index ranking of 51, but has a low glycemic load of 3 (based on a serving size of 80 grams, or about 1/3 cup boiled, mashed squash).*

Seasonings For Red Curry Coconut Butternut Squash Soup

This Red Curry Coconut Butternut Squash Soup is a basic soup that you can build on if you like. Red curry paste has complex flavors from a mix of chilies, lemongrass, and kaffir lime leaves. Coconut milk adds sweetness and creaminess. For even more flavor, you might try infusing the vegetable broth with kaffir lime leaves, lemongrass, garlic, ginger or a combination of these ingredients. For more of a Thai flavor, try using fish sauce instead of salt.

Garnishes For Red Curry Coconut Butternut Squash Soup

I topped this Red Curry Coconut Butternut Squash Soup with a few drops of pumpkin seed oil (from Trader Joe’s) and some toasted pumpkin seeds, but there are other toppings that would go nicely.

Toasted cashew nuts, minced cilantro, sauteed chopped apple or pear, or a dollop of Greek yogurt are some additional topping ideas.

A spritz of fresh lemon or lime juice, or a drizzle of maple syrup right before serving would add a little surprise and flavor booster.

Creamy Red Curry Coconut Butternut Soup

Ingredients

  • 1 large butternut squash
  • 1 cup coconut milk
  • 1-2 teaspoons Thai red curry paste depending on taste
  • 1 cup vegetable broth
  • sea salt to taste

Garnishes

  • toasted pumpkin seeds
  • pumpkin seed oil just a drizzle

Instructions

  1. Preheat oven to 400 degrees. Place whole squash on baking tray and bake for an hour or until a knife pokes through skin easily. Remove from oven and let cool. Cut in half lengthwise and scoop out seeds; then scoop out flesh into a blender or food processor. Add coconut milk, red curry paste (start with 1 teaspoon and add more if you like it spicier) and broth. Blend until smooth; season to taste with salt. Pour into a saucepan to warm up before serving.

Preheat oven to 400 degrees. Place whole squash on baking tray and bake for an hour or until a knife pokes through skin easily. Remove from oven and let cool. Cut in half lengthwise and scoop out seeds; then scoop out flesh into a blender or food processor. Add coconut milk, red curry paste (start with 1 teaspoon and add more if you like it spicier) and broth. Blend until smooth; season to taste with salt. Pour into a saucepan to warm up before serving.

*Livestrong

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Source: Jeanettes Healthy Living

Best Things To Eat on Thanksgiving If Youre Vegan

Imagine this scenario: You come home for Thanksgiving break, ecstatic to see your family. But that’s one holiday scenario you’re anxious for—the one day every year you awkwardly sit at the table and try to answer why you’re hesitant to eat most of the food.

This, my friends, is the experience of a vegan at Thanksgiving. It’s hard, especially for first-time vegans. It’s something millions of Americans have to experience every year. No one wants to fill up on bread all night.

Thank goodness I’m writing this article, to save all you fellow vegans from the hardships of Thanksgiving. There are a few dishes you can gorge on and join your fellow family members in the ritualistic Thanksgiving coma. So, without further ado, here are some lifesavers for your next thanksgiving.

1. Roasted Veggies

I don’t know about you, but roasted veggies are a vegan staple when it’s at Thanksgiving in my house. We always have brussels sprouts or asparagus sitting on the table calling my name.

In order to make an amazing array of roasted veggies, take seasonal produce (I like to use sweet potato, brussels sprouts, cauliflower, and asparagus) and chop them into bite-sized pieces. Coat them with olive oil, salt, pepper, and rosemary. Then cook for 40-50 minutes in an oven set for 400ºFahrenheit—that easy.

2. Mashed Cauliflower

This is one of my favorite vegan dishes ever. Take a head of cauliflower and chop it into florets. Steam them with five cloves of garlic for about 15-20 minutes, until soft.

Next, transfer to a food processor and add 1/2 teaspoon rosemary, and two tablespoons of olive oil (if you want to add a buttery flavor, you can substitute Earth Balance instead). Add salt and pepper to taste, and grind until it forms a smooth, mashed potato-like consistency.

3. Quinoa Kale Salad

When everyone’s gorging on carbs, slip in this sexy vegan side dish to get some nutrients into your body. Take about 1-2 bags of kale, then wash and dry. Next, take some dry quinoa and cook according to the instructions.

When finished, make sure it is completely cool before you mix about 2-3 cups of it with the kale. Then, mix in cranberries, pecans or walnuts, and chunks of roasted butternut squash. Toss in a balsamic vinaigrette, and you’re good to go!

Being vegan at Thanksgiving is hard, I know. But you have the power to bring some veggies to the table, and make sure you don’t go hungry.

And, if all else fails, buy some crescent rolls and cook according to the package directions. They’re vegan and a perfectly acceptable meal.

Source: Spoon University