Thai Coconut Tomato and Butternut Squash Soups

Here are two simple vegetable soups that will warm you on a cold winter day.  Inspired by our favorite chef Julia Turshen, we took the original recipes, added Thai curry paste and doubled the broth.   With just a few ingredients, be sure to use the best quality.

These come together quickly and along with a leafy salad, these spice infused soups will brighten your winter day!

Winter Curried Squash Soup with Coconut

2 – 3 lbs. Winter Squash – we used Butternut

EVOO

1 large white or yellow onion, diced

1 T minced fresh garlic

2 tsp Thai curry paste, we use red or green

1 tsp ground coriander

1 – 13.5 oz full fat organic coconut milk

2 cups chicken or vegetable broth (we used our homemade chicken)

Oven roast winter squash slices until very tender and paring knife easily pierces.  Set aside to cool.   Saute onion and garlic and good pinch of salt in olive oil until the onion is transluscent, about 6-10 minutes.   Add coriander and curry paste and saute for a minute.   Add coconut milk and broth.  Stir and turn heat to medium.  Scrape away skin from winter squash pieces and add roasted squash to the soup.   Using a stick blender, whirl up the soup until smooth.  Taste for seasoning and serve.

Curried Tomato and Coconut Soup

1 large white or yellow onion, diced

1 T minced fresh garlic

EVOO

2 tsp Thai curry paste, we use red or green

1 qt canned or frozen tomatoes, preferably homegrown

1 – 13.5 oz full fat organic coconut milk

2 cups chicken or vegetable broth (we used our homemade chicken)

Saute onion and garlic and good pinch of salt in olive oil until the onion is translucent, about 6-10 minutes.   Add curry paste and saute for a minute.   Add tomatoes, coconut milk and broth.  Stir, set heat to medium and bring to a gentle simmer.

We enjoyed the soup just like this with the tomatoes broken up with our wooden spoon.  You could also use the stick blender to puree the soup until smooth.