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Thai Curried Butternut Squash Soup

Thank you everyone that sent me emails and comments about some personal matters that have recently struck us at home . My health is 100%, but my husband has been recently experiencing some things. We have done all the doctor appointments and making sure he is also 100%. We are unsure of the outcome, but we are staying positive. That being said, I am ready to come back. I have missed blogging sooo much. But did not feel very creative in the kitchen. When all this had started, my husband was going in for a very common, very basic surgery. I knew he wasn’t going to feel well for a couple of days after, so I went to work in the kitchen making him a BUNCH of homemade soup, HEALTHY homemade soups. Over the next week I will be featuring them here on the blog! Some major kitchen success if you ask me.

I love Fall/Winter vegetables. They are my absolute favorite. One that probably sits on top next to the BIG orange pumpkin is Butternut Squash. LOOOOOOOVE. This is a vegan recipe and it just so happens it is Tuesday and that means Vegan Tuesdays!!! I can’t wait to bring this to you guys more frequently.

Ingredients:

  • 2lbs peeled seeded
  • 1 large sweet potato, peeled, cut into 1/2-inch cubes
  • 1 large onion, cut into 1/2-inch slices
  • 3 T of EVOO, divi ed
  • 1/2t thai red curry paste
  • 1T of ground ginger
  • 1t of cinnamon
  • 3 cloves garlic, minced
  • 6 cups of vegetable stock
  • 1/2 cup & 1T light coconut milk
  • 1/2t kosher salt
  • 1/4t pepper

Directions: Preheat oven to 400f, Place squash, sweet potato and onion in a large bowl and toss with EVOO. Place vegetables on parchment paper lined baking sheet in a single layer. Bake for 30-40 min till tender.

In a large french/dutch oven or stockpot, heat 1t of oil. Add red curry paste, ground ginger, cinnamon & garlic, mix well. Cook until fragrant, about 1 minute. Add vegetable stock, 1/2 cup coconut milk, salt and pepper. Bring to a boil, reduce heat and cook covered for 8minutes. Place roasted vegetables and stock in a food processor and blend until smooth. Start with 1/3 of the mixture and slowly increase amount till all is smooth. Return blended soup to french oven and cook for another 5-10 minutes till desired temperature.

Serve with a splash of reserved coconut milk for garnish.

This soup freezes well and is absolutely wonderful for any cold day. Enjoy

Other things that have happened around home is that I am now a vegetarian! I have removed all land animals out of my diet for almost two months! I am still eating fish, wild, when at all possible. But no land animals. The holidays will be a true test. I have been for quite a while eating limited amount of meat, but I was eating alot of chicken. I had tried removing all animal bi-products from my diet, but that had proven difficult for me as I love eggs and yogurt. Everything is a process.

I also am at the gym now 3-4 times a week. I recently joined a new gym and absolutely loving it there. It is close to my work and is quite snazzy for equipment. I’m not usually a group exerciser, but this gym offers some really amazing classes. I am itching to try some, hopefully this week.

Today we have another doctors appointment for the hubby, hopefully the last test and we can get some results! Cross your fingers for us.

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