Spicy Butternut Squash Soup

Happy New Year!

It is the time for new goals and resolutions. I haven't really come to any resolutions myself as of yet but I am looking forward to a sense of routine and having things back to "norm" after living through some renovations the last couple of months.

Now that my dining room renovation is mostly done, I have the desire to cook and bake again. December had my dining room table in my kitchen, my side buffet in the front room and various dishes and pots/pans strewn in every nook and cranny. I had no interest in maneuvering around everything. Let's just say that the month of December consisted of many sandwich lunch and dinners.



I have also had the desire for comfort food. I don't often make soups from scratch but I was really wanting a homemade version. New Year's Eve is where I made this spicy butternut squash soup for a large crowd of family and friends I was hosting. I love curries so red curry paste is a wonderful way to add some heat and lovely aroma to an already tasty butternut squash soup.

2011 was a good year but I am hoping 2012 brings even more adventures, challenges and exciting new endeavors. Hoping it's a good year for all of you too.

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Spicy Butternut Squash Soup
serves 5

2 tbsp butter
1 medium onion, chopped
1 tbsp ginger, minced
1 tbsp red curry paste

4 cups butternut squash, cooked and diced (I used frozen)
1 apple, cored and chopped (I used a fuji apple)
5 cups chicken stock

1/2 cup coconut milk
salt to taste

In a large pot, saute onions and ginger with the butter for several minutes. Add curry paste and mix together for several more minutes.

Add the squash, apple and chicken stock and mix. Bring to a boil and then allow to simmer for 30 minutes.

Puree the soup and then add coconut milk and adequate salt to your taste level. Serve warm.