Warm Your Body and Your Soul
Thai Coconut Curry Butternut Squash Soup
INGREDIENTS : 1 T canola oil 2 cloves garlic , minced 1 small yellow onion , diced 1 t . ginger , freshly grated 1½ T . Thai red curry paste 2 c . chicken or vegetable broth 4 c . butternut squash , peeled , seeded , and cut into 1 " cubes 1 ( 15-ounce ) can coconut milk Juice of ½ lime ½ t . Sriracha , optional ½ t . salt ¼ t . freshly ground pepper ⅓ c . cilantro , chopped , garnish ⅓ c . unsalted , dry-roasted pea nuts , chopped , to garnish Naan , to serve
Heat the oil in a large soup pot over medium heat . Add in the garlic and onion , and saute until soft and fragrant , about 3 minutes . Add in the ginger and curry paste and stir to combine with the onion and garlic . Cook for 3 more minutes , stirring often .
Add in the raw butternut squash cubes and slowly pour in the broth , stirring to combine . Bring to a boil and then reduce heat to a simmer and cover . Cook for 20 minutes , or until butternut squash is tender . Remove from heat and let cool for a few minutes .
Pour the soup into a blender in batches and blend until smooth . Pour the blended soup back into the soup pot over medium heat and warm through , stirring occasionally .
Before serving , remove from heat and mix in the coconut milk ( saving a few tablespoons to garnish ), lime juice , salt , pepper , and Sriracha ( if using ). Mix well . Pour into bowls and drizzle the remaining coconut milk on top . Swirl the coconut milk with your spoon or a toothpick . Sprinkle with chopped cilantro and chopped peanuts .
Serve warm with Naan bread .
Mac and Cheese Chili
INGREDIENTS : 1 T . olive oil 2 cloves garlic , minced 1 onion , diced 8 oz . ground beef 4 c . chicken broth
1 ( 14.5-oz .) can diced tomatoes 3 / 4 c . canned white kidney beans , drained and rinsed 3 / 4 c . canned kidney beans , drained and rinsed 2 t . chili powder 1 1 / 2 t . cumin Kosher salt and freshly ground black pepper , to taste 10 oz . elbows pasta 3 / 4 c . shredded cheddar cheese 2 T . chopped fresh parsley
Heat olive oil in a large skillet or Dutch oven over medium high heat . Add garlic , onion and ground beef , and cook until browned , about 3-5 minutes , making sure to crumble the beef as it cooks ; drain excess fat .
Stir in chicken broth , tomatoes , beans , chili powder and cumin ; season with salt and pepper , to taste . Bring to a simmer and stir in pasta . Bring to a boil ; cover , reduce heat and simmer until pasta is cooked through , about 13-15 minutes .
Remove from heat . Top with cheese and cover until melted , about 2 minutes .
Serve immediately , garnished with parsley , if desired .
Did you know ?
Americans eat more than 10 billion bowls of soup each year .
Women are twice as likely to order soup for lunch as men .
The earliest archaeological evidence for the consumption of soup dates back to 6000 BC , and it was hippopotamus soup .