curried butternut soup + cauliflower croutons












1 large butternut squash

1 onion

3 tsp chopped fresh ginger

1 poblano peppers (2 if you like a bit more heat)

1 medium apple (king david is absolutely ideal)

4 tbsp mae ploy curry paste

4 cups broth

1/2 tsp of allspice

1 14 ounce can of coconut milk

juice of 1/2 orange

salt & pepper

cauliflower croutons (topping)

1 head cauliflower

2 tsp oil

salt & pepper


  1. preheat oven to 400.
  2. peel and cube butternut squash. place on a baking sheet and salt lightly. put in oven and bake for 30 minutes or until you can easily put a fork into it and they have started to brown.
  3. chop onions and ginger
  4. roast poblanos. cut into quarters and place face down in the preheated oven for 15 mins until the skin starts to blacken.
  5. sautéed onions for 8-10 mins until translucent
  6. add squash, poblanos, apple, ginger, curry, allspice and vegetable broth. cook until it all softens.
  7. blend soup (we used an immersion blender if you have it, otherwise use a blender but be careful of exploding hot soup!)
  8. add coconut milk and juice of 1/2 orange
  9. salt & pepper to taste

cauliflower crutons

  1. cut cauliflower into mini florets
  2. put in bowl with oil, salt, and pepper
  3. place on baking sheet and cook for 20 mins until browned
  4. use this to top the soup! so delicious!


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