Happy new year, homies, and sweet welcome to the first blog post of the year. What better way to start 2019 than with food! But before we dive into the deliciousness that is this Curried Butternut Squash Soup, we need to address the elephant in the room…We have a new name-ish!
If you’ve been around this little corner of the internet of mine for a hot minute, then it may seem like a bit of deja vu. Yes, we’ve done this change before, but it was for all the wrong reasons. To make a very long story short (and with complete transparency), with the first name change, I felt contrived in a brand/image/box that I created myself. Bonus points that made it official—a brand’s slight interest in working with me, but felt like my name didn’t match their brand. This time, things are different!
Over the past year or so, a huge shift happened in my blog’s direction. We dove into the world of home decor, cute parties, and (even more) yummy eats! To date, 2018 is my favourite blog year! With growth and new direction, came many conversations with myself and my homies (with a glass of wine or two) about finally making the name-ish change— And now here we are! (And if I ever outgrow my own name, then Huston, call a doctor because we have a problem!)
So, what can we expect from Kristeena Michelle? Even more cute parties a.k.a. tablescapes, an occasional GIY (glam-it-yourself), a dabble of home decor, cocktails and even more recipes. Lastly, but certainly not least, more mama moments. With that being said, I’m hopeful for another fun year with you all! Now, bring on the soup!
Do you know what this post-holiday detox needs? To simply start! Jk, but not really…(le sigh) Ok, ok, and the kind of easy-peasy healthy recipe that I can whip up in under 30 minutes and that will warm the soul. A.k.a soup. Also, January is upon us and we’re hitting beyond freezing temps in Montreal.
This year, I plan to play around with ingredients and spices I’m not too familiar with cooking. Curry is one of those spices that I adore, especially in Indian dishes. Not to mention, I have fond memories of sleeping over at my cousin’s— late nights, Rocky marathons, and all the candy + snacks, my first beer, and eating my uncle’s BEYOND DELISH curried scrambled eggs. ** Note to self, get his recipe** The smell of curry feels warm. It feels like happiness and home. I can’t help but hope that this curried butternut squash soup makes you feel the same way. ♥️
A few notes on the curry; Paste or powder? If you are sensitive to spiciness (heat-wise) and don’t have much experience with it, then I suggest starting with curry powder. Curry powder itself does not have a lot of heat but keeps its delightful, mellow curry flavour. Red, green or yellow curry paste, range from mild to drop-it-like-it’s-hot spicy! Personally, I believe curry paste is best suited for soups.
- 1 tbsp coconut or olive oil
- 2 medium shallots, thinly sliced
- 2 garlic cloves, minced
- 1 medium butternut squash, diced (yields about 7-8 cups)
- 2 tbsp curry paste (red or yellow)
- 1 14oz can coconut milk
- 2 cups vegetable broth (without salt added)
- salt & pepper to taste
- Heat a large pot on medium heat.
- Add oil, shallots, garlic, butternut squash, and curry paste, and stir till combined. Cover and cook for 5 minutes. Stir occasionally.
- Add coconut milk, vegetable broth, and salt & pepper to taste. Bring to a boil over medium heat, cover, and reduce to low heat. Simmer for 15 minutes or until the butternut squash is tender.
- With an immersion blender, food processor, or blender, blend the soup until a creamy smooth texture.
- Serve with garnish or as is.
During cooking, taste test and adjust seasonings to taste.
For garnish, I've added a drizzle of coconut milk along with basil and chili lime peanuts.
In a container, store in refrigerator up to 3 days or freeze up to 1 month.
If preferred, substitute butternut squash for pumpkin or sweet potato.
If you make this, let us see! Tag your photo with #KMyummyeats on Instagram.