Butternut Squash Soup with Thai Gremolata

I know a lot of people say that we don’t really notice the change of seasons here in Southern California.

But I disagree.

I think that if you pay close enough attention to your surroundings, you can see the change in the seasons.

I found a pumpkin patch that our farmer’s market had set-up. You can SEE the change in seasons when you drive by your local pumpkin patch. But FEELING the change of season? We are not quite there yet.

I was wearing shorts and flip flops while I was taking these pictures. But I have a feeling those jackets will be coming out soon.

While I was at the farmer’s market, I walked down the squash aisle. I’ve cooked with kabocha and butternut squash before, but I have never bought an acorn squash in my life. I took it home and figure out what to do with it.

I have been bookmarking a lot of Fall recipes and found a soup recipe that I saved a few days ago, which has a Thai inspired flavor.

I love Thai dishes and it’s one of my first pick whenever we dine out so I knew that I would love the coconut and lime combination that is typical in Thai food.

I adapted from the original recipe. I used light coconut milk and added more onions.

Butternut Squash Soup with Thai Gremolata

Ingredients:

• 2 lb. butternut squash, peeled and cut into 1-inch pieces (I used half butternut and half acorn squash)
• 2 cups vegetable broth
• 1 14-oz. can unsweetened light coconut milk
• 1/2 cup finely chopped onion
• 1 tablespoon packed brown sugar
• 1 tablespoon reduced-sodium soy sauce
• 1 teaspoon Asian chili sauce (Sriracha) sauce
• 2 tablespoon fresh lime juice

Directions:

1. In a 3-1/2- or 4-quart slow cooker stir together squash, broth, coconut milk, onion, brown sugar, soy sauce, and Asian chili sauce.

2. Cover and cook on low for 4 to 5 hours or on high for 2 to 2-1/2 hours.

3. Use an immersion blender to carefully blend soup until completely smooth. (Or, transfer the mixture in batches to a food processor or blender; or use a potato masher to mash mixture nearly smooth.) Stir in lime juice.

Ladle into bowls and top with Thai Gremolata. If desired, serve with lime wedges. Makes 4 to 6 servings.

Thai Gremolata:

In a small bowl stir together 1/2 cup chopped fresh basil or cilantro, 1/2 cup chopped peanuts, and 1 tablespoon finely shredded lime peel.

The soup was delicious. It has a velvety texture from the squash and coconut milk. The hint of lime in the soup adds a refreshing taste too.

The soup in itself was tasty but the addition of the Thai gremolata compliments the soup. I won’t recommend making the soup without the gremolata.  We served pasta on the side or toasted bread to make this soup a meal.

What a wonderful way to use a new-to-me ingredient (acorn squash). I’m glad I made something new recipe and will file this in my soup rotation file.

1 recipe —> towards my October goals.