Hi! Happy Monday! Are we all still in soup mode? Soaking up all the fall things? Need something quick for dinner tonight? Here you go! I can’t really think of anything that says Fall more succinctly than Butternut Squash Soup. Just one small thing-I find Butternut Squash Soup a little boring. Until that is, you take your plain Jane, wallflower, blah butternut squash soup and add a healthy dollop of Thai curry paste! Enter stage left, Curried Butternut Squash Soup!  It’s Boring Butternut’s more sophisticated, well traveled, much more interesting cousin.

Onto our interesting, spicy and flavorful, not boring AT ALL, Curried Butternut Squash Soup! We are using our same trick microwaving our squash prior to cooking that we used last week for our Spinach and Butternut Squash Salad. Prick the squash all over with a fork and microwave on high for three minutes prior. You can totally skip this step, but it cuts down on cooking time and also makes the squash easier to chop. Your choice.

Reason Number Two I am so madly in love with this Curried Butternut Squash Soup-the oven and the blender do all the work for you, so it’s perfect for a quick and satisfying weeknight dinner. Roast the squash with onion, shallot and a little salt and cumin powder, then throw it all in the blender with some stock and your curry paste and VOILA! Dinner is served.

Reason Number Three- LOTS of yummy garnishing options! We love cilantro. Or for those poor people like my sister who think cilantro is the worst thing ever (so weird), Thai Basil would be a great option. We also love the spicy cashews that we had left over from our Asian Salad with Creamy Thai Dressing. (Which, if you haven’t made yet- you should go check it out, like right now) AND, (told you- lots of options) a drizzle of coconut milk which is not only super yum, it looks really pretty. I also like a squeeze of fresh lime.

If you are in need of another way to jazz up your butternut, may I humbly suggest you check out the Roasted Butternut Squash with Gochujang Sauce from last winter? Yummmm. So, here’s to Butternut Squash all the things this Fall!

Happy Cooking! xo-Amanda

Curried Butternut Squash Soup

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The oven and blender do all the work for you when you make this gorgeous, spicy and creamy Curried Butternut Squash Soup.

• 1 Butternut Squash - read recipe for prep
• 1 Shallot, peeled, ends trimmed and quartered
• 1 Small Sweet or Yellow Onion, ends trimmed, peeled and quartered
• 1 Teaspoon Salt
• 1 Teaspoon Cumin
• 1 Teaspoon Olive Oil
• 3 and 1/2 Cups Vegetable Stock
• 3 Tablespoons Red Thai Curry Paste
• Cilantro or Thai Basil- for garnish (optional)
• Spicy Cashews - for garnish (optional), See Recipe for Spicy Cashews or can use pre-seasoned store bought spicy cashews.
• Coconut Milk - for garnish (optional)

1. Preheat oven to 400 degrees F
2. Line baking sheet with parchment paper and set aside.
3. Poke holes all over butternut squash with a fork and microwave squash on high 3 minutes in microwave
4. Allow Squash to cool and then peel, halve lengthwise, scoop seeds out with a large spoon, trim ends and cut into 1-inch chunks
5. Spread squash, onion, and shallot on baking sheet.
6. Sprinkle vegetables with salt and cumin.
7. Drizzle with olive oil and toss
8. Bake 30 minutes or until squash is fork tender
9. Remove veggies from oven and allow to cool 10 minutes
10. Add veggies to blender and add the stock and curry paste.
11. Blend on high one minute.
12. Add salt to taste
13. Reheat soup in a large pot or dutch oven.
14. To garnish (optional)
15. Drizzle with unsweetened coconut milk, garnish with torn cilantro/Thai Basil and chopped spicy cashews.