This soup recipe is a version of an old favorite. It’s not from my childhood or anything, but it was one of the first soup recipes I posted and it’s become one of our most searched, pinned, and most often made recipes. It’s based on a spicy combination of coconut milk, red curry and pumpkin.
As I was making it again a few weeks ago, I couldn’t help but tweak a few things to make the recipe easier and more straight forward. I swapped butternut squash for the pumpkin and reduced the number of ingredients. In three years if I’ve learned anything – it’s that less is more and simple is always better. Especially when you’re using really good seasonal ingredients.
Speaking of really great ingredients, it’s no secret that I’m obsessed with Whole Foods – it’s five minutes from my house and I shop there all the time. I was excited to hear from American Express that they were working in partnership with them on a new, amazing offer for the Blue Cash Card. To create excitement for the offer they asked me to make two dishes with seasonal ingredients available at Whole Foods, aka #2Ways2Percent. What does that mean? Right now when you use your enrolled Blue Cash Card from American Express when shopping at Whole Foods, you’ll get an extra 2% cash back.
The project: show 2 ways to use butternut squash. I knew I wanted to share my simplified soup recipe and then I figured – what goes better with soup than crostini? These little crostini are topped with ricotta, roasted butternut squash and crispy sage. Both of these recipes would make perfect starters for your Thanksgiving meal.
- 2-3 tablespoons coconut oil
- 1 large onion, coarsely chopped
- 3 cloves of garlic
- 2 approx. 4-inch pieces of lemongrass (optional)
- 2 tablespoons red curry paste* (see note)
- one 2lb butternut squash, peeled, seeds scooped & cubed
- 1 can unsweetened coconut milk, light or full fat
- 4 cups low sodium veggie broth
- salt, pepper
- 12 small pieces of whole grain bread
- 2 cups of ½-inch butternut squash cubes
- a drizzle of olive oil
- ¼ teaspoon maple syrup
- approx. 1.5 cups ricotta cheese
- about 14 sage leaves (1 per piece plus a few extra)
- a few tablespoons grapeseed oil (to fry the sage)
- a few pinches of red chile flakes
- salt, pepper
- Heat a large pot to medium and add the coconut oil. Add the onion and generous pinches of salt and pepper. Smash the lemongrass (using the back of your knife) then add it whole to the pot along with the garlic, and curry paste. Cook until the onions are transluscent, then add the butternut squash cubes, another pinch of salt, and stir.
- Reduce heat to a simmer. Add the coconut milk and vegetable broth. Cover and simmer, stirring occasionally, until the squash is very soft. (40-60 minutes depending on your squash).
- Remove large lemongrass pieces and pour everything into a high speed blender (you may have to work in batches), and puree until smooth. Taste and adjust seasonings.
- Toss squash cubes with a drizzle of olive oil, maple syrup, salt and pepper. Spread on a baking sheet and roast until the edges are golden brown and the cubes are tender - about 20 minutes.
- Fry the sage: Heat a small saucepan over medium heat and coat the bottom with a high heat oil such as grapeseed oil. Once the oil has a few ripples, toss in the sage leaves and fry for about 30 seconds. (Test-fry 1 before you do them all). Remove and let them drain on a paper towel.
- Toast bread and top each piece with a spoonful of ricotta, a few butternut squash cubes, salt, pepper, red chile flakes & sage.
*If you are sensitive to spice, start with less curry paste.
I was selected by American Express to contribute to the Blue Cash Card #2Ways2Percent campaign. As such I was paid for my services, but all opinions in general and about American Express are my own.
Marble & Wood Cheese Board from West Elm