Veggiephile

Thai-Mexican Butternut Squash Soup

This year November is the Vegan Month of Food (veganmofo) and I am participating again. While I have been fairly active on Instagram so far, I do not want to miss sharing this delicious recipe for day 10’s topic of Fusion Food with you. I have always thought that Mexican and Thai flavours go together really well (why is there no fusion food chain?!); after all, they share a love for chilies, limes and cilantro. So I mixed the two up in a creamy soup.

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This hearty autumnal soup will warm you up from the inside thanks to the chilies and ginger. It’s bright and happy colour might also help a little with the autumn blues. And you get to use your trusty stick blender, which is always a plus in my book! Be a little cautious with the chili powder in the beginning. You might want to add more once the soup is done. While chipotle gives a lovely smokey flavour, it is also quite potent on the spicy side. The soup is ready to eat in about 30 minutes including prep time, so makes for a great weeknight dinner or a nice starter for an autumn menu.

Here is what you need for about 4 portions:

2 butternut squash, peeled and cubed

1 yellow onion, roughly diced

2 garlic gloves

1 can light coconut milk

2-3 cups of veg stock or water

1 tsp chipotle chili powder (or more to taste – be careful though)

2 tsp smoked paprika powder

1 tsp coriander powder

1 tsp ginger powder

salt to taste

1 tbsp coconut oil

chilies and cilantro for garnish

In a big pot, heat the coconut oil over medium heat and add the onion pieces. Gently fry them until translucent, then add the garlic gloves and the spices (minus the salt). Roast them for a minute until fragrant. Add the butternut squash, coat with the spices, and roast for another minute. Add 2 cups of stock or water, some salt and the canned coconut milk, and bring to a boil. Let the squash simmer for about 15 minutes until soft with the lid on the pot closed.

Once the squash is soft, get your stick blender out (I know you have been waiting for this!). Let off some anger over current politics by blitzing the sh*t out of the squash. I love my soups very velvety so I do that for a few minutes. Check if the consistency is to your liking. If you need to add more liquid, you can do that now (and mix again). Add more salt or chili to your taste, and you are good to serve. Top each bowl with a generous sprinkle of freshly chopped cilantro leaves and maybe some more chilies (you rebel!). Enjoy with a bottle of Mexican or Thai beer.

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This entry was published on 10. November 2016 at 19:12. It’s filed under Allgemein, Belly-warming, Food, Quick & Easy, Soups and tagged , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

One thought on “Thai-Mexican Butternut Squash Soup

  1. Pingback: Kale garlic pasta | Gr√ľnkohl-Knoblauch-Nudeln – VGNGF = vegan, glutenfree, delicious.

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