Thai Butternut Squash Soup

We are at the end of week two of the Anti-Inflammation diet! So far, so good! I’ve not cheated once, and I’ve lost 3 pounds! WOOT!

My favorite recipe of the week was this fantastic soup from Carlsbad Cravings. I typically don’t eat a ton of creamy soups–I’m usually more of a stew girl–but this was super delicious, and lasted most of the week. It doesn’t have a ton of calories (only 220 per serving), so it was good for lunch. It’s also got SO MUCH VITAMIN A. Unfortunately the sodium count registered pretty high on MyFitnessPal, maybe from the chicken stock and fish sauce? Not much you can do about the fish sauce, but using homemade stock would help that a bit.

To blend this, I used a “boat motor” straight in the original pot, but you can also split it up in a blender or food processor. Just be careful if you do that not to overfill–it might explode on you!



Thai Butternut Squash Soup

Adapted from Carlsbad Cravings

3 Tbsp coconut oil
1 sweet onion, diced
1/4 cup red curry paste
1/4 tsp red pepper flakes
1/4 tsp turmeric
1 Tbsp fresh ginger, grated
8 garlic cloves, minced
3 cups butternut squash, peeled, cut into 1″ cubes, seeds separated (this was about half of a big squash)
1 large sweet potato, peeled, cut into 1″ cubes
3 medium carrots, peeled and chopped
4 cups chicken or veggie stock (use homemade to lower sodium)
1 tsp salt
1/2 tsp pepper
14 oz coconut milk (I used the SO refrigerated stuff and it was fine, but the canned would be better)
2 Tbsp fish sauce
1 Tbsp dried basil

Honey Sriracha Butternut Squash Seeds

Reserved seeds
1 Tbsp honey
1/2 tsp coconut oil
1/2 tsp sriracha or hot chili sauce
1/2 tsp salt
1/4 tsp ground cumin

Preheat oven to 300 degrees and line a baking sheet with foil sprayed with Pam. Rinse seeds and pat dry. In a small bowl, mix together 5 ingredients for seed sauce, and then stir in seeds until well coated. Spread seeds out evenly on baking sheet in single layer, and bake 25-30 minutes until crunchy.

Melt coconut oil in Dutch oven over medium heat. Saute onions until soft, about 3-5 minutes. Add red curry paste, red pepper flakes, turmeric, ginger, and garlic. Saute for about 3 min until fragrant and garlic is soft. Add veggies and chicken stock. Season with salt and pepper. Bring to boil and then reduce heat to medium-low. Simmer for 15-20 min until vegetables are soft.

Once veggies are cooked, turn off heat split soup in half. Pour half into blender/food processor. Puree until soup is smooth, taking care not to cover the blender completely or it will explode! Then transfer to a clean pot. Repeat with remaining soup. (Or just use a boat motor like I did, it saves SO much time and extra pots.

Add coconut milk, fish sauce, and basil, then cook about 5 more minutes just until heated through. You can add lime juice or Sriracha to taste, depending on whether you want tang or spice (although mine was plenty spicy at the end). Top your bowls with seeds and yum!

This made between 6-8 servings, I’ve eaten it for lunch just about every day. The seeds didn’t last that long, but you could always buy pumpkin seeds at the store and do the same thing if you wanted more.


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