Butternut Squash Soup

I came across this recipe from Kelly Osbourne in a recent edition of Redbook Magazine while doing intervals on the treadmill.  Funny how working out solidifies my resolve to incorporate more vegetarian recipes into our weekly menus.  Both the healthiness of this recipe and its use of a great seasonal produce item like butternut squash spurred me to purchase the few ingredients I lacked and make it that same evening.

This soup was not only super easy to make it literally came together in under an hour, with very little active time. That's my kind of weeknight meal!

Both the Husband and I were big fans of this soup.  For as healthy as this is, the soup is surprisingly rich in both texture and taste.  The butternut squash has a slight sweetness that marries well with the sweetness of the coconut milk.  The onion, garlic and Sriracha really help balance that sweetness out.  The cilantro lends that nice citrusy bite that always pairs well with coconut milk and Sriracha.  What I also really enjoyed that was despite the strong flavors in this soup, the butternut squash still remains prominent.

A few notes:
- As usual, I increased the amount of garlic - I used 4 large cloves.
- If you have time to make your own stock, try your hand at it (look for a post on this from us soon!)
- My squash was closer to 3 pounds so I increased the amount of the other ingredients by 50 percent.
- The recipe calls for transferring the soup to a blender. If you have a hand held immersion blender, use this! This saves time and cleanup time.
- Be sure to season well with salt and pepper!

Butternut Squash Soup

2 Tablespoons extra virgin olive oil
2 garlic cloves, minced
1 medium onion, diced small
1 large, or 2 pounds butternut squash, peeled, seeded, then cut into 1 inch cubes
2 medium carrots, peeled and chopped
1 potato, Yukon gold or russet, cut into 1 inch cubes
4 cups vegetable stock
1 cup canned coconut milk
salt and pepper as needed

cilantro, chopped for garnish

Sriracha (optional)

In a large pot, heat oil to medium-low. Add garlic, onions and a pinch of salt, stirring until translucent, about 3 to 5 minutes.

Add squash, carrots, potato and stock, bring to boil, lower heat to a simmer and cook for 25 to 30 minutes or until vegetables can be easily pierced with a fork. Remove from heat and add the coconut milk.

Puree soup in a blender, working in batches so you don’t overflow. Season with salt and pepper to taste.

Garnish with chopped cilantro a drizzle or several generous squirts of Sriracha.