Thai Butternut Squash Soup

bowl of soup

Fall has officially arrived here in Ontario, the leaves are changing colour, the mornings are crisp and cool and the days are far too short.  It’s a favourite time for most because everyone is excited to break out their cozy sweaters and drink all the pumpkin spice lattes possible. It’s also the time of year when we are all craving cozy comfort food and we don’t mind the oven warming up the house.  

Soups are always a smart diner idea in the colder weather and can be prepared ahead of time to help with the everyday chaos we call life.   A warm bowl of soup is always a huge hit in my house. I used to be so intimidated by making soup until I actually started making them and they really couldn’t be easier.  I also just recently invested in an immersion blender and that is such a HUGE game changer. I question myself …why in the world did I wait so long to buy one. It has up’d my soup game BIG TIME!

I’m sharing one of my family’s favourite recipes with you guys.  A Thai Butternut Squash Soup. Not only is it packed with amazing curry and coconut flavours, it warms your body from head to toes. This recipe can be done on the stovetop or in the crockpot.  Oh, and the added bonus with this soup, your house smells AMAZING!!!!! You can definitely dial up the heat with this soup or leave it on the more mild coconutty side, either way, the flavours are not compromised.

Like most soups, this recipe is quite healthy loaded with vitamins.  Butternut Squash is high in antioxidants, low in calories and high in Vitamins A, B6, C,E and magnesium and potassium (who knew???).  The red thai curry paste reduces inflammation, helps with detoxification and aids in digestion. So not only is this soup packed with flavour, its bursting with health benefits.

This soup can be served as the main meal, the first course (which we did this year at Thanksgiving) or as a side dish.  Warm Naan bread for dipping makes this comfort food irresistible …

soup ingredients

Thai Butternut Squash Soup

Yields 4 servings

Ingredients

  • Butternut Squash, peeled, seeded and cut into cubes, 1-2inch cubes (about 4 cups)
  • ½ cup Cilantro
  • 2 cloves of garlic
  • Juice of 1 lime
  • 1 tsp ginger, freshly grated
  • 1 yellow onion (medium)
  • 2 TBSP of RedThai curry paste
  • 1 15 ounce can of coconut milk
  • 2 cups of chicken stock (or vegetable stock)
  • 1 tsp salt
  • 1 tsp pepper
  • 1 TBSP of extra virgin olive oil
  • Optional  ½ cup peanuts (unsalted)
  • Sriracha

Directions

In a large soup pot, heat the oil on medium heat.  Saute the garlic and onion for about two to three minutes.  Add in the ginger and thai curry paste and cook for another five minutes.  Make sure when you are stirring you are scraping the bottom of the pot so none of the ingredients burn/stick.  

Pour in chicken or vegetable stock slowly,  stir well then add in the squash. Stir again making sure everything is combined and bring to a boil.  Once a nice rolling boil has been achieved, turn down the heat to low and simmer for 25 minutes.

immersion blender for soup

Next use the immersion blender and pulse the soup making it a smooth velvety texture.  When using an immersion blender, place the blender at the bottom of the pot and pulse up with short strokes never bringing the head of the blender to the top.  I learned this the hard way…what a mess. If you don’t have an immersion blender, in batches pour into a blender until smooth.  

Once blended, pour in 90% of the coconut milk into the soup and stir.  Then squeeze the fresh lime juice into the soup and allow for the soup to simmer five minutes.  Add salt and pepper to taste.
All done!…well almost…

When serving, pour the soup into the bowls (I know…thanks tips), drizzle the reserved coconut milk on top, garnish with cilantro and peanuts if desired and a swirl of Sriracha.

Serve with oven warmed Naan bread…you will thank me!

Tip: Before you pour the coconut milk into the soup, stir well!! If not, when you pour the majority of the milk without stirring, you are left with the watery portion of milk and that doesn’t look as pretty when swirling the remaining on top

Lori is a thirty something year old mom of four, living in the little town of Niagara-on-the-Lake, Ontario. Her passions include her family, fashion, and food. She loves preparing simple and delicious recipes that both kids and adults will enjoy.

Easy to Bake Oatmeal Chocolate Chip Cookies

With autumn here and colder days fast approaching, it’s always nice to get cosy and eat some delicious food. It’s my belief that your soul needs warm yummy food at this time of year!

Having always had a sweet tooth, baking is something I’ve enjoyed since I was little. Cookies and biscuits are something I haven’t attempted to bake for a long time, but as the chilly autumn evenings have begun closing in, I’ve been called to bake something warm, chocolatey, and delicious!

“Cheers” to cookies!

These are easy to make for even the novice baker, and having not made any type of cookie for years, I was skeptical at first how they would turn out. Not only were they mouthwateringly good, they were also surprisingly simple to make. You can even include your little ones while baking, and have them help stir the ingredients. 

Baking cookies is fun for kids!
Willow is always so excited and happy to help me in the kitchen

I’m always on the look out for delicious recipes, that are also healthier. With the rolled oats in this recipe you can rest assured that your little one is still getting a healthy dose of protein & other essential nutrients from their chocolate chip cookie after dinner! 

So read on and learn how to bake the most delicious, crunchy on the outside, chewy on the inside, melt in your mouth oatmeal chocolate chip cookies! 

Easy to Bake Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

Makes around 16 cookies

Dry ingredients:

  • 1 1/4 cups all-purpose flour
  • 1 cup rolled oats
  • 1 teaspoon cinnamon
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt

Wet ingredients:

  • 3/4 cup butter, cold (can sub for vegan butter like Earth Balance)
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup chocolate chips (can sub for vegan chocolate chips, or switch for raisins)

1. Combine all the dry ingredients in a bowl (little hands can help stir!) Heat the oven to 350F (180C).

2. Cream the butter and sugar together until combined, and resembles a smooth thick paste. If you have a hand blender I recommend using it, as the cold butter does take some working to combine with the sugar.

3. Mix in the vanilla extract and chocolate chips (or raisins).

4. Mix dry and wet ingredients until a dough forms. Add 1 tablespoon of water at a time if the dough isn’t sticking together. The goal isn’t to have one large thick ball of dough, but rather test you can work the dough into balls and they stay together. 

oatmeal chocolate chip cookie batter
This crumbly consistency of dough will combine easily. Be careful not to add too much water

5. Take roughly two tablespoons of dough and roll into a ball, place on an overproof tray. Lightly press the top of the ball to flatten slightly. 

6. Bake for 14-18 minutes until the cookies start to brown around the edges. The cookies will still look raw and be soft, but TRUST ME, they will firm up as they cool. I’ve ruined batches by cooking longer than needed thinking they weren’t ready, only to find that when they cool they’re overdone and too dry. 

waiting for cookies
Our house was filled with chants of “cookie cookie cookie” until they were done

Let me know how you get on with these cookies! They make a great desert alone or with ice cream, or as an after lunch treat in the school lunch boxes. Enjoy!

Roseanne is the blogger behind the honest and inspirational personal blog Roseanne Writes. Native to Scotland and now calling Canada home, Rosanne helps mothers navigate motherhood while remaining true to themselves. You learn more about Roseanne and follow her personal blog here.