Thai Butternut Squash Soup

Only the middle of January and it has come to this...We are at the end of our butternut squash.  Next year with the expanded garden we will definitely plant more, more varieties and more Butternut.  But for this winter season what could be a better send off than a showy soup that makes use of this beautiful gourd inside and out.

Thai Butternut Squash Soup

1 tbls olive oil

1 cup onions

1 cup celery

4 large cloves of garlic

2 cups squash

1 tsp chopped fresh ginger

salt to taste

½ chopped chipotle pepper

1 tsp coriander

1 cup water

1 can light coconut milk

hot sauce to taste

squeeze of lime

2 tbls chopped cilantro


Heat the olive oil in a medium saucepan.  Add onions, celery and garlic and sauté.  Sprinkle salt over vegetables and let sweat.  Add squash, ginger, chipotle, and coriander and continue to sauté until the squash starts to sweat.  Add water and bring to a simmer.  Let simmer until the squash starts to soften.  Add coconut milk, hot sauce, lime and cilantro and let simmer an additional 10 minutes.  Add salt to taste.  When all the vegetables are soft and all of the flavors have incorporated, use an emulsifying blender to puree the soup right in the pot.  Let sit.  Serve warm.  Not scalding hot.  You can garnish with any or all of these, pumpkin seeds, cilantro, olive oil, hot sauce or just serve plain. 

Also fun to make is the pumpkin bowl pictured.  Cut off the bottom part of the squash and scrape seeds and guts out with a spoon.  Rub olive oil over entire bowl inside and out and cook at 400 degrees for ½ hour.  The smaller squash works better for this and will give you more serving bowls.