Soo. In Canada the weather kind of sucks in a lot of places. It's kind of one of the things we are known for, as well as over apologizing and hockey. People say we're known for saying 'A-boot" too, but I swear I've never heard anyone here say that. I have however heard it on Fargo from Minnesotans! But I digress.
Anyway, it's cold here, a lot. And that means soup. Well that doesn't MEAN soup, but that means soup is a good meal to eat when it's this cold for most of the year. We already got our first snowfall here in the middle of the country and I'm in full on nesting, hibernation mode already.
The tea is coming out (I'm a coffee drinker but daytime herbal tea drinker when it's cold) and it's currently -1c and it's only going to get worse from here. I've unpacked the sweaters, I'm hoping to get a bike ride or two in yet, but really, fall was a week or two long.
But this time of year is a lovely time at local farmer's markets. The vendors have tonnes of pumpkins and squashes and I end up way over buying squashes and other warming comfort vegetables at this time of year.
This is an easy to whip up soup that uses a sweet buttercup squash. They aren't always the easiest squash to find but a butternut squash would make a nice substitute. If spicy isn't your thing, just put less Thai red curry paste in, or leave it out altogether-it will still be great. Don't worry about chopping your onion, garlic and ginger too finely as it's all going to be blended in the end.
Spicy Vegan Buttercup Squash & Sweet Potato Soup
1 buttercup squash, or substitute butternut squash
1 medium sweet potato, quartered, peel on
1 1/2 " ginger, peeled and chopped
1 large clove garlic or 2-3 small ones
1/2 medium sized onion, chopped
3 cups vegetable stock
2 tsp. Thai red curry paste
1 tbsp. soy sauce
1 can coconut milk
Preheat oven to 375F. Carefully split the squash in half and take out the seeds. Quarter sweet potato and put squash and sweet potato in a roasting pan. Add some coconut oil or olive oil to the tops of the veg and salt and pepper, liberally.
(Don't mind the red on my sweet potatoes, I was also roasting some beets at the same time and used the same knife!)
Cover with foil or roasting pan lid and roast in oven for about 50 minutes or until squash and sweet potato are very soft when poked with a fork. While veg is roasting, put some coconut or olive oil into a large pot and add onion, garlic and ginger. Fry on medium heat until onion is soft.
Add Thai curry paste, I use this brand:
It doesn't matter what brand you use, but just be aware if you are a vegetarian that it doesn't contain shrimp paste.
Remove roasted veg from oven and let cool enough to scoop out all the squash and sweet potato. Add to the pot of stock and simmer for ten minutes on medium heat.
Remove from heat and let cool. Then, in small batches, blend until smooth using an immersion or regular blender. Do not, I repeat, do not put hot liquid in a blender and then blend with the lid on. I speak from experience here people, honestly. If you are blending this in a blender, let cool completely first!
After blended until smooth, return to the large pot and add the coconut milk and soy sauce. Return to medium heat, adding more water or stock if the soup is too thick. Add salt and pepper to taste.