Attention teachers + students… Happy Spring Break to all!
(Anyone else know the SNL skit I am referring to? No? Ok.)
Also, the JORD Watch $100 Giveaway winner has been selected! Congratulations to @allison.holcomb! I can’t wait for you to select your beautifully crafted wood watch! Thank you to all who participated, I hope you enjoy your $25 off, too!
For this week’s post, I know some of you guys might already be experiencing spring-like temperatures because #texas, but the rest of you out there that are still stuck at home with bone-chilling weather, so today’s recipe post is for you.
This Thai Beef + Butternut Squash Soup is like a warm hug from the inside out. It’s a nutrient-dense dish that you will definitely want to add to your favorite comfort foods list when you need a warm recipe to stave off the winter chills (and blues).
- 1 lb ground beef
- 1 medium yellow onion, chopped
- 5 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 2 tbs butter
- 1 medium butternut squash (you can also use frozen chopped butternut squash, too!)
- 1 tbs coconut aminos
- ½ tsp red pepper flakes
- ½ tsp white pepper
- 1 tsp sea salt
- 1-2 tbs red curry paste (depending on spice preference)
- 1 14 oz can unsweetened full-fat coconut milk
- 1 quart chicken or vegetable broth
- 1-2 cups frozen peas
- 5-6 collard green leaves, chopped
- Preheat the oven to 400 degrees.
- Cut the squash lengthwise, scoop out the seeds, and place it cut side down on a baking sheet or dish, and bake for 30-35 minutes until squash is tender to the touch. Scoop out flesh, roughly chop up into cube pieces, and set aside.
- While squash is baking, in a big stock pot or dutch oven over medium heat, sauteé the onion, garlic + ginger in butter, until onion turns translucent, and the garlic + ginger are fragrant. Add in ground beef and cook thoroughly. Drain off excess fat.
- Add cooked squash, coconut aminos, coconut milk, red curry paste, broth + spices to the pot. Let simmer on low heat for 20 minutes to allow spices to meld.
- Once simmered, use an immersion blender to break up some of the squash chunks to
- thicken the soup for a creamier texture.
- Add in frozen peas + collard greens, stirring until well combined, and they become bright green.
You could even get crazy + garnish it with some scallions or cilantro! Yum!
If you make this, let me know what you think!