Friday, December 6, 2013

Mild Thai Winter Squash & Coconut Soup

Soup with extra chili powder added and nutritional yeast
 
With the temperatures dipping below zero tonight and a forecast for the wind chill to drop to -35 degrees Fahrenheit, soup was the perfect pick for dinner.  And, with my daughter's delicate palette, I tried to spice this soup in a way that would appease her liking...and that my husband and I could spice up a little more to our liking with spices added at the table.

Here is what you will need to make this soup:
  • 6 cups chicken stock
  • 1 can coconut milk
  • 1 Tbsp lemon juice
  • 1 Tbsp lime juice
  • 6 cups pureed winter squash (my squash was roasted with olive oil and rosemary, so if you just use plain squash add 1 tsp rosemary to the soup)
  • 4 Tbsp Homemade Mild Curry Paste (use the full recipe below)

Homemade Mild Curry Paste Ingredients (4 Tbsp):
  • 2 Tbsp tamarind paste
  • 1 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp turmeric
  • 1 tsp ginger powder
  • 1 tsp chili powder
  • 1 tsp cumin
  • 2 Tbsp SUCANAT
  • 1 Tbsp salt
  • (add 1 tsp rosemary if not added to the squash)
Mix the chicken stock, squash,...


...coconut milk...


...juices...


...and ingredients for the homemade mild curry paste



Heat and serve.

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