Monday, October 26, 2015

Thai Butternut Squash Soup

Again, from Juli Bauer's Paleo Cookbook - Thai Butternet Squash Soup. Due to copyright, I found a similar recipe online from,, which is converted to paleo and is copy pasted below. 

Thai Butternet Squash Soup

1 teaspoon olive oil (or ghee)
1 cup chopped onion
2 1/2 teaspoons red curry paste
1 1/2 teaspoons minced fresh garlic
1 teaspoon minced fresh ginger
1 (14-ounce) coconut milk
1 teaspoon crushed red peppers
1 large butternut squash
1 tablespoon coconut aminos
1 teaspoons salt
1/2 cup chopped unsalted, dry-roasted cashews
1/4 cup cilantro leaves


  1. Heat oven to 400 degrees F. Cut the butternut squash lengthwise and bake face side down for 40 minutes. Flip over then scoop out seeds after 10 minutes of cooling. Set aside. 
  2. Heat a medium saucepan over medium-high heat. Add oil; swirl to coat. Add garlic, then onion; sauté 3 minutes. Add curry paste, and ginger; sauté 45 seconds, stirring constantly. 
  3. Add coconut milk, squash, crushed red peppers, and salt; cover. Bring to a boil. Reduce heat, and simmer 5 minutes, stirring frequently. 
  4. Place half of squash in a blender with half of the sauce. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash and sauce mixture. Spoon about 1 cup soup into each of 4 bowls. 
  5. Top with cilantro and cashews as garnish.

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