This Thai Butternut Acorn Squash is so flavorful its AMAZING! A soup that is perfect anytime of the year, no matter the temperature outside. There are many layers in making this soup and each one is as important as the next.

This soup is a large pot of soup. You can serve it right after making it, although I would wait until the next day. The flavors are much larger on you palette, the day after.

You want to first chop up two medium size onions, 4 cloves of garlic, 2 inches of fresh ginger, 1 stick of lemongrass, a large butternut squash, and two acorn squash’s. All this chopping before hand, is going to save you time for when you start making the soup. You will be zesting two limes and squeezing them in. Also with this soup you have your choice to use, chicken broth, vegetable broth or water. I prefer chicken broth as it has more flavor.

Once you have everything chopped and set up, you’re going to heat some olive oil in a large dutch oven, over medium high heat. Once heated start to sauté the onion. You want to do this until it starts to caramelize up a bit. This is important as the first layer. You will then add the ginger, garlic and chili flakes, sauté some more. Try not to burn it.

Next you will had your paste’s, 1 jar of Red Thai curry and and 6oz of tomato paste. Mix that all together so everything gets well coated. You will cook this for about 2-3 mins until it starts to become fragrant. Once that happens add your squash, and again fully coat the squash. You are going to want to add salt here. Cook again for another 5-10 mins stirring every so often so the bottom doesn’t burn.

Now add you lime zest, of two limes and the juice of two limes. You will then add you coconut milk and which ever broth/water you choose to use. You will want enough to almost cover the squash.  Bring it to a boil and then reduce to medium low with the cover on. You will cook for about 2hrs.

Once cooked you will blend it all up with whatever type of blender you have. I used my Vitamin Blender. I find it just makes soups so much smother and silky.  Place back in pot and server or let cool, and enjoy the day after. When serving add some cilantro, lime wedge and sriracha on top.

Ingredients

• 1 large butternut squash – peeled seeded and chopped
• 2 acorn squash – peeled seeded and chopped
• 2 medium yellow onions chopped
• 2 inches of ginger peeled and chopped
• 3-4 cloves of garlic chopped
• 1 stick of lemon grass chopped
• 1 6oz can of tomato paste
• 1 4oz jar of Red Thai Curry paste
• 1 tsp of chili flakes or as much as you want
• 2 cans of coconut milk
• 1 Tsp Salt
• 1 Tbsp olive oil
• 3 – 2 limes zested and juiced – 1 limes cut into wedges
• 1-2 cups Chicken broth, vegetable stock or water
• couple sprigs of cilantro

Directions

1. Chop up all your ingredients that need chopping and set aside.

2.  In a large dutch oven or heavy bottom pot, on medium high, heat the olive oil and add the onions. Cook the onions until they start to brown and caramelize a bit.

3. Once the onions have cooked,  add your garlic, ginger, lemon grass and chili flakes and sauté until it become fragrant.

4. You can now add your curry and tomato paste. Stir to coat onion mixture. Cook stirring every now and then for about 5 -8 mins.  You want strong flavors here. Make she it doesn’t burn on the bottom.

5. Add your squash and salt, do the exact same step as 4.

6. Add the lime zest, juice, coconut milk and broths and water. Stir and try to scrape up all the good stuff on the bottom is need be. Bring to a boil, cover and reduce to medium low for approximately 2hrs.

7. Once the soup is done cooking and the squash is super tender, in batches blend the soup. You want to blend the soup until it is silky and creamy.  Place back in pot and stir all together so all batches are blended. At this point you can do one of two things. Serve right away, or cool down and wait for the next day. Next Day is my choice that I would.

Serving – When serving top with cilantro, avocado, sriracha and lime wedges. Enjoy!

Note: When you are blending, either have another pot on hand or a large bowl to dump the already blended soup.