Spicy Thai Butternut Squash Soup
This spicy Thai influence soup is loaded with flavor and a great meal for cooler winter days. It will give you a pep in your step and fills your belly up quickly.
Ingredients
Instructions
  1. Split the squash in half with a large knife, add a few dashes of salt & pepper and put 1/2 tablespoon butter on top of each half or in the seed hull. Roast 1-1 1/2 hours at 360°F (180°C), flesh side up. When you can easily stick a fork into the center of the squash, it is finished. If you end up with any liquids that have collected in your pan, pour them into your soup pot before cutting so you don’t lose the liquid.
  2. Let cool, then chop squash into 1/2-1″ cubes. Set aside.
  3. Melt 1 tablespoon butter in a large pot over medium heat. Stir in the onion, cooking and stirring until the onion has softened and turned translucent, about 7 minutes. Add the ginger and jalapeno pepper, cooking about 2 minutes until fragrant. Add the butternut squash and chicken broth and bring to a boil over high heat. Reduce heat to medium-low.
  4. Stir in evaporated milk, coconut milk, sugar, salt and pepper. Cook and stir 5 minutes more.
  5. In a separate pan, add 1-2 tablespoons butter or olive oil and bring to medium heat. Add shrimp and saute until opaque.
  6. Now it’s time to puree the soup. I used a stick blender stuck right into the pot, pureeing for a few minutes then checking for lumps. Puree again if needed. Or you can pour the soup into a blender or food processor, filling the pitcher no more than halfway full. Hold down the lid of the blender (use something to keep your hand from burning like a pot holder or folded towel since the soup is hot), and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth, and pour into a clean pot or container — or ladle directly into bowls.
  7. Serve with crunchy toasted bread if desired.