Thai Coconut Butternut Squash Soup
GF | DF | Paleo
Hello all! I thought I would share this recipe with you in case you’re looking for some food inspiration for the weekend. (Plus, I figured it was about time I start sharing some lunch and dinner recipes on the blog. Although if I had it my way, we would all be able to live off breakfast, snacks and treats and everyone would be a picture of health. That’s the dream, am I right?)
I’m writing to you from my kitchen table where it is absolutely freezing outside right now (feels like -32!), and I’m wrapped up in a blanket, sipping on a cup of freshly made turmeric tea. It’s such a perfect drink for this time of year, and if you’re yet to dabble in turmeric, then you’re silly, so stop being silly and try it already. You’ll kick yourself for not doing it sooner. (If you need a good intro recipe, check out this one from Joyous Health.)
I made this soup a couple of weekends ago during our 'big-batch-cooking/meal-prep' because I wanted to make something that could easily be heated up throughout the week, especially during these cold, January days. Plus, nothing says “delicious and warming” then butternut squash soup, in my opinion. And let me tell you, this recipe does not disappoint. It makes a HUGE batch, which is perfect for a family, or to provide you multiple meals, is incredibly easy to make, and has SO.MUCH.FLAVOUR.
Plus, the addition of the coconut milk provides that creamy consistency without the addition of dairy, and the fat from the coconut makes this more filling than the usual brothy-type soup.
As well as the comforting flavour this soup provides, it is also jam-packed with health benefits.
Butternut squash is loaded with vitamin A, with just one cup of butternut squash containing over 350% of the recommended daily allowance. Vitamin A is important as it has a major role in vision and eye health, as well as supporting the immune system.
Butternut squash is also a great source of potassium, which helps to prevent high blood pressure and supports strong, healthy bones.
Butternut squash is a good source of manganese, which can help the body maintain a healthy bone structure and support calcium absorption.
Coconut milk is high in saturated fatty acids (not a bad thing, I promise) and medium-chain triglycerides which the body uses as a source of fuel, rather than storing it as fat. Unlike longer-chain fats, MCTs go from the digestive tract directly to the liver, where they're then used for energy.
As well as being nutrient dense, this soup also has much less sodium than its store-bought counterpart. While I appreciate the convenience of store-bought soups, once you make your own from scratch, and realize how easy they are the make, you’ll never go back. Trust me!
(Psst. If you’re unsure how to prepare a butternut squash, check out this post for a super detailed tutorial. Don’t let it sway you from making this soup, once you prepare a butternut squash once, it’s like riding a bike!)