The last of our pumpkin recipes for this year, this Pumpkin Butternut Squash Soup is just right for the cold weather as the ginger gives it a bit of a kick.
Butternut squash is a winter squash with a sweet nutty taste that can be steamed, roasted, pureed or mashed and used in any type of recipe.
This curry soup recipe uses pumpkin Rob and I bought just before Halloween along with the usual Thai flavorings, coconut milk, lemongrass and ginger.
Pumpkin Butternut Squash Curry Soup
2 lbs pumpkin – cubed
1 butternut squash – cut, peeled and cubed
2 inches of ginger, minced
4 cloves of garlic, minced
4 Tbsp curry powder
1 tsp turmeric
1 tsp cumin
3 bay leaves broken into pieces
3 Tbsp dried lemongrass
1/2 Tbsp green curry paste
4 cups vegetable stock
1/4 tsp ground chili flakes
1 tsp sea salt
1 can (8oz) coconut milk
Put all ingredients except coconut milk and salt into a large pot. Bring to a boil, then cover and reduce to simmer. Cook until pumpkin and squash is tender. Blend soup until smooth (either with hand blender in the pot, or remove and use regular blender). Add salt and coconut milk, return to burner and heat through.
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Pumpkin Butternut Squash Curry Soup Recipe Photo Credit: Her View Photography