Creamy Parmesan Italian Sausage Soup

 Recipe originally from: https://therecipelife.com/creamy-parmesan-italian-sausage-soup/

We love this recipe so much! Makes about 6 servings

INGREDIENTS

  

• 1 pound Itailan sausage if needed, casings removed
• 1 medium onion chopped
• 2 teaspoons minced garlic
• 4 cups chicken broth
• 14.5 ounces petite diced tomatoes 1 can
• 8 ounces ditalini pasta or other small pasta uncooked
• 1 teaspoon Italian seasoning 
• 4 ounces cream cheese slightly warmed
• ½ cup grated parmesan
• ½ cup heavy whipping cream
• 1 Tablespoon fresh parsely chopped
• salt and pepper to taste

INSTRUCTIONS

 

• In a stock pot, cook the Italian sausage and onion until it is no longer pink. Remember to break the sausage apart as it cooks. Drain off any excess grease.
• Then add the garlic and cook for about one minute. Next, add the chicken broth, diced tomatoes, pasta, and Italian seasoning. Bring the soup to a boil and then simmer for about 6-8 minutes until the pasta is cooked al dente.
• Turn the heat low and mix in the slightly warmed cream cheese, grated parmesan cheese, and whipping cream until completely melted and dissolved. Add salt and pepper to taste. Finally, garnish with a Tablespoon of fresh parsley. Enjoy!

The Best Minestrone Soup

 1 Tablespoon Olive oil

1 white or yellow onion, diced

2 stalks celery, diced

2 large carrots, diced

1 medium (or 2 small) Yukon gold potatoes, diced into 1/2 inch cubes

1 (28oz) can fire roasted crushed tomatoes

1 (15oz) can kidney beans, rinsed and drained 

6 cups vegetable broth (or chicken broth)

1 teaspoon Italian seasoning

1/2 teaspoon red pepper flakes

3/4 teaspoon salt, plus more to taste

Freshly ground black pepper

8 oz. Green beans, trimmed and cut into 1 inch pieces

4 cups spinach 

4 oz. Elbow noodles, small shells, or fusilli 

For serving:

Fresh grated parmesan 

Instructions:

 1. Add olive oil to a large pot or Dutch oven and place over medium high heat. Add in onion, celery, carrots, and potatoes. Sauté for 3-5 minutes or until onions soften.

2. Next add in crushed tomatoes, kidney beans, vegetable broth, Italian seasoning, red pepper, salt and pepper. Cover and cook on medium low for 10-15 minutes. (I like to let it simmer for like an hour or 2 here)

3. Next stir in the green beans, spinach, and pasta. Cook uncovered for 8-12 more minutes or until pasta is al dente and green beans are tender. Pour into a bowl and serve with Parmesan cheese on top. I also like to serve with garlic bread, crostinis, or crackers. Personally I think soup makes amazing leftovers and is even more delicious the next day. 

- I love this recipe and didn’t want to lose it, so I’m putting it on the blog! I can’t remember where. I found it. 

Three Bean Chili with Sausage

(This has quickly become my favorite chili. Our favorite way to eat it is over scones as Navajo tacos)

Makes 8-12 servings

1 (14.5 oz.) can diced tomatoes, undrained
1 pound lean ground beef
1 pound maple-flavored ground sausage
1/4 medium onion, diced
1/4 c. red wine vinegar
46 oz. tomato juice
1 (15 oz.) can black beans, undrained
1 (15 oz.) can pinto beans, undrained
1 (15 oz.) can kidney beans, undrained
3 T. chili powder
1/4 c. brown sugar, packed
1/4 t. cayenne (optional)
2 t. salt
1 t. paprika

1. Optional step: crush the tomatoes with their juice in a blender and set aside.
2. Brown the beef, sausage, and onion in a large pot over medium-high heat. Drain the fat. Add the vinegar and cook for 1 minute to reduce the liquid. Add the tomatoes, tomato juice, beans, chili powder, brown sugar, cayenne, salt, and paprika. Decrease the heat and simmer for 1 hour. (I find it thickens up a bit and is really good leftover).
3. Serve topped with cheese, sour cream etc.

Green Chili Chicken and Rice Soup

Super quick and easy dinner!

1-1.5 lbs Chicken (I used tenders but breasts would work great too), cut into bite-sized pieces

1 small yellow onion, diced

2 cloves garlic, minced

1 4 oz can Green Chilis

8-10 oz of Mild Green Enchilada Sauce (I like the Frontera brand 8 oz pouches but use whatever your store has, most cans are 10 oz.)

1 can Corn, drained

1/2 cup uncooked rice

4 cups Chicken stock

salt & pepper

vegetable oil

Heat a drizzle of oil in a large pot on medium heat. Add diced onion and saute for a few minutes until it's starting to become translucent. Add in garlic and chopped chicken, season with salt and pepper. Cook chicken until cooked through. 

Add in green chilis, enchilada sauce, corn, uncooked rice and stock. Bring to a boil and then simmer on low for 20 minutes or until rice is tender. Stir occasionally to make sure rice isn't sticking.

Serve with fresh avocado, cilantro, cheese and/or sour cream! Or a TCT for dipping! Yum

The leftovers become very thick, so just throw in some water or more chicken stock when you reheat. 

Makes about 6 average sized servings ;-)

Lentil Quinoa Chili

I am always looking for vegetarian meals and this was delicious! Everyone at the Lee house loved it. If you don't have an Instapot just sauté veggies then simmer everything else until cooked through. This was a little thinner than I like chili, next time I make it I will probably omit the extra can of water or add an extra can of beans.


Ingredients

1 onion, diced
4 cloves garlic, minced
1 stalk of celery, chopped
2 bell peppers, diced
1 15 oz can diced tomatoes (I blended these before I added them)
4 cups vegetable or chicken broth
1 can water (use the can from the tomatoes)
1 cup brown or green lentils, rinsed and sorted
1 15 oz can pinto beans (or your favorite bean)
3 teaspoon chili powder
2 teaspoons cumin
1 1/2 teaspoons oregano
1/3 cup quinoa, uncooked and rinsed
1 8 oz can tomato sauce
1 teaspoons salt
1/2 teaspoon black pepper

Directions

1. Set instapot to saute mode. Saute first 4 ingredients until softened. (If in a hurry you can skip this step).

2. Place all other ingredients in instapot.

3. Top with the lid, close the valve and set the timer for 20 minutes on high (manual) pressure. (Mine took about 15 minutes or so to come up to pressure)

4. Once the pot beeps, allow to release naturally for 10 minutes, then quick release.

5. Serve with shredded cheese, sour cream, green onions, cilantro, or avocados.

Crockpot Green Chili Chicken Enchilada Soup

You know it's a good recipe when you have to share it before you even do the dishes! I think this is my new favorite for this fall and winter. Zero effort and so yummy! 

• 1 can (10 ounces) green enchilada sauce
• 1 can white beans
• 2 cans black beans
• 1 pound boneless skinless chicken thighs or breasts
• 2 cans (4 ounces EACH) diced fire-roasted green chiles
• 1 can (10.5 ounces) diced tomatoes *optional* I left these out
• 4 teaspoons ground chili powder
• 1 tablespoon ground cumin
• 3/4 teaspoon paprika
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2-3 tablespoons fresh cilantro *optional*
• 2 cups chicken broth or stock
• 1 package (8 ounces) cream cheese softened
• Pick your favorite add-ins: pepper-jack cheese, sour cream, fresh lime, additional cilantro

1. In a large crockpot pour in the green enchilada sauce, drained and rinsed white beans, drained and rinsed black beans, and fat-trimmed boneless skinless chicken thighs or breasts.
2. Add the undrained diced fire-roasted green chiles, diced tomatoes (if desired, it's great with or without them), chili powder, cumin, paprika, about 1 teaspoon salt (I prefer seasoned salt), about 1/4 teaspoon pepper, coarsely chopped fresh cilantro, and chicken broth or stock.
3. Cover and cook on low for 5-7 hours or high for 3-5 hours or until the chicken easily shreds.
4. Remove the chicken from the crockpot and place in another bowl. Add softened cream cheese (cube into smaller pieces and melt in the microwave) into the crockpot.
5. Cover and cook on high for another 30 minutes or until the cream cheese melts completely and is easily stirred into the soup. Briskly whisk to get the cheese completely incorporated.
6. Shred the chicken with 2 forks and then add back into the soup.
7. Serve with desired toppings and enjoy!

I probably would double or 1.5 this in the future. There is only enough left over for lunch for me so if you are serving more than 4, I would double for sure! And leftovers will be yummy. I only topped with cilantro and lime. Tyler is allergic to cilantro so I always load up my own bowl but I left it out of the recipe. I loved this maybe more than the white chicken chili which is an all time fav. Enjoy!

Easy Chicken Enchilada Soup

I've made this a few times but tonight it was extra delicious! I needed to write down what I added this time so I remember for next time.

Put 1 to 1 1/2 lbs chicken in the crockpot with salt, pepper and salsa. I just put enough salsa to coat the chicken. Cook on low until chicken is fully cooked and shredable (about 6 hours).

1 yellow onion, chopped
2 cloves garlic, minced
1 7oz. can green chilies (I like to use fire roasted)
1 can diced tomatoes
1 can corn, drained
2 cans black beans (or one black, one pinto), drained
1 14oz. can red enchilada sauce
1 tsp mexican oregano
1 tsp cumin
4-6 cups chicken stock
Salt and Pepper to taste

Saute onion and garlic in a little olive oil until onions are tender. Add all ingredients (leave out chicken) to onions and garlic and bring to a boil. Simmer for 30 minutes then add shredded chicken. Salt and pepper to taste. Serve with lime, fresh cilantro, cheese, sour cream and/or tortilla strips - the lime and cilantro are a must for me! Enjoy!

Chili

Yummy Chili - made for Halloween potluck and everyone loved it!

• 1 lbs pound beef
• 1 onion (chopped)
• 1 green pepper (chopped)
• 2 jalapeños (chopped)
• 3 garlic cloves (minced)
• 28 oz can of crushed tomatoes
• 28 can of diced tomatoes (I used fire roasted)
• 15 oz can of tomato sauce
• 27 oz can of chili beans (I used seasoned chili beans in sauce)
• 1/2 cup water
• 2 tablespoons cumin
• 2 1/2 tablespoons chili powder
• 1/4 teaspoon oregano
• 2 tablespoons brown sugar
• 2 teaspoons worcestershire sauce
• salt and pepper to taste
• 2 beef bouillon cubes

1. Brown ground beef. Remove meat with slotted spoon into a paper towel lined bowl. and reserve 1-2 tablespoons of grease in the bottom of pan to sauté vegetables. 

2. Saute onion until translucent. Add green pepper, jalapeños, and garlic. Sauté a few more minutes. 

3. Add tomatoes, tomato sauce, and water to vegetables. Use hand blender and lightly blend to desired consistency. Add meat back to the pot and the rest of the ingredients. Simmer for at least 20 minutes. If simmering longer you may need to add more water. 

Lemon Chicken and Wild Rice Soup

I just threw this together tonight but wanted to write it down so I remember what I put in it! It also reminds me a lot of my favorite greek soup but without the creamy base. This is traditionally served with feta cheese which would be really yummy on top of this one too.

I started this morning by putting 3 frozen chicken breasts in the crockpot with water just covering the bottom, salt, pepper, dill and thyme - just to add some flavor. I think adding herbs when cooking plain chicken can make a world of difference without over salting!

Oil (enough to coat your pan)
1/2 Yellow onion, chopped
1/2 cup carrots, chopped
1/2 cup celery, chopped
2 cloves garlic, minced

Add these ingredients to your stock pot and saute until onions are slightly translucent.

6-8 cups of chicken stock
1/2 cup wild rice
Juice of 1 lemon plus the rind (clean and scrub very well)

Add the stock and rice to the pot and bring to a boil. Juice the lemon separately but throw the rind in with the stock to boil while everything cooks together.

My package of rice said 45 minutes but I checked it after 30 because I didn't want it mushy so just go by what your package says or your taste. Simmer for 30-45 minutes. Once veggies and rice are cooked, add lemon juice, chopped cooked chicken and salt and pepper to taste.

*This could definitely use more lemon if you like that flavor but not everyone at my house does. The 1 lemon isn't overpowering but adds a very fresh flavor!*

Enjoy!

Creamy Tuscan Garlic Tortellini Soup

This recipe is from therecipecritic.com 

Ingredients

• 2 Tablespoons butter
• 1 small white onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 28 ounce can diced tomatoes
• 1 15 ounce can white beans, drained and rinsed (I used 2 cans because I love beans!)
• 1 cup heavy cream
• ¼ cup grated parmesan cheese
• 1 Tablespoon italian seasoning
• 1 teaspoon salt
• ¼ teaspoon pepper
• 2 cups cooked and shredded chicken (could use rotisserie)
• 9 ounce refrigerated tortellini
• 2 cups spinach

Instructions

1. In a large pot over medium heat, heat up the butter. Add onion and garlic and cook until tender. Add chicken broth, diced tomatoes, white beans, heavy cream, parmesan cheese, italian seasoning, salt and pepper. Bring to a simmer.
2. Add the chicken, tortellini, and spinach. Let simmer for 10 minutes to thicken up and for the tortellini to cook.

Crockpot Chicken Gnocchi Soup

This Recipe is from pinchofyum.com, i found it on pinterest

INGREDIENTS

• 1 lb. boneless skinless chicken breasts
• 2 cups mirepoix (just a simple mixture of chopped onions, celery, and carrots)
• 1-2 teaspoons dried basil
• 1-2 teaspoon Italian seasoning
• 1 teaspoon poultry seasoning
• 1 teaspoon salt
• 4 cups chicken broth
• 3 tablespoons cornstarch dissolved in 2 tablespoons water
• 2 12 ounce cans evaporated milk
• 2 1lb. packages DeLallo mini potato gnocchi (about 4 cups)
• 6 slices bacon
• 2-3 cloves garlic, minced
• 5 ounces fresh baby spinach

INSTRUCTIONS

1. Place the chicken, mirepoix, basil, Italian seasoning, poultry seasoning, salt, and broth in a crockpot or slow cooker. Cover and cook on high for 4-5 hours or low for 6-8 hours. Shred the chicken directly in the crockpot.
2. Add the cornstarch mixture, evaporated milk, and gnocchi. Stir and replace cover. Cook another 45 minutes - 1 hour until the soup has thickened and the gnocchi has softened.
3. While the soup is thickening, cut the bacon into small pieces and fry until crispy. Drain on paper towels and wipe most of the bacon grease out of the pan, leaving just a little bit for the spinach/garlic. Add the garlic and saute for one minute. Add the spinach and stir until wilted. Remove from heat. Add the bacon and spinach to the crockpot. Stir to combine.
4. Add any additional liquid as needed (I added about a cup of water once it started to thicken) and season again with salt and pepper as needed.

I sautéed the onions, celery, and carrots before I put it in the crock pot, but I don't think this is necessary. I also just used normal milk but only 2 cups. I don't have Italian seasoning or poultry seasoning so I improvised. This was so good and filling!  

Ham and Red Pepper Potato Soup

From Nancy - an oldie but goodie!

2 tsp Oil
1 lb. Ham, cubed
32 oz. Chicken broth
5 Medium potatoes, cubed
1/2 Large red pepper, cubed
1/2 cup Half and Half
8 oz. Cream Cheese, softened

Saute cubed ham in oil until slightly browned. Add Chicken broth, cubed potatoes and red pepper. Simmer on low heat until potatoes are tender. Heat cream cheese and half and half together in microwave, whisk until smooth. Add to soup base. Salt and Pepper to taste.

Bean and Bacon Soup

This was so yummy and creamy for being a non dairy soup! And as always the leftovers were even better! 

• 8 oz. smokey bacon, diced 
• 1 cup diced yellow onions
• 1 cup diced carrots
• 1 cup diced celery
• 2 cloves garlic, minced
• 4 cups chicken broth
• 3 cans (15 oz each) Great Northern beans, drained and rinsed
• salt and pepper
• 1 can (8 oz) tomato sauce

1. Cook the bacon in a soup pot or Dutch oven until crisp. Remove with a slotted spoon to a paper towel lined plate. Discard all but about 2 tablespoons of the bacon grease.
2. To the hot bacon grease, add the onions, carrots and celery. Cook over medium heat until they start to soften, about 5 minutes. Add the garlic and cook an additional minute. Stir in the chicken broth and beans. Season to taste with salt and pepper. Bring to a bubble then reduce the heat to low and let the soup simmer for 1 hour (I only let it simmer for about 30 minutes and it was fine)
3. Remove half of the soup to a blender or food processor. Process until smooth. Return the puree to the soup pot and stir into the remaining soup. Add the tomato sauce and ¾ of the reserved bacon and stir to combine. Taste and season to taste with salt and pepper. Let the soup simmer until it is heated through, about 5 minutes. Serve topped with the remaining bacon. Note - make sure to taste it before serving! I was surprised how much more salt I needed to add considering the bacon is pretty salty but it definitely needed it! 

Potato Leek Soup

Potato Leek Soup Recipe

simplyrecipes.com

• Prep time: 20 minutes
• Cook time: 40 minutes
• Yield: Serves 4-6

Save prep time by peeling and dicing the potatoes while the leeks are cooking in the second step.
You can use either Yukon gold or Russet potatoes for this soup. The Yukon golds will be creamier.

Ingredients

• 3 large leeks
• 2 Tbsp butter
• 4 cups chicken broth (or vegetable broth for vegetarian option)*
• 2 lbs potatoes (Yukon gold or Russet), peeled, diced into 1/2 inch pieces
• 1 teaspoons kosher salt plus more to taste
• Pinch of dried marjoram
• 1 or 2 sprigs of fresh thyme, or 1/2 teaspoon dried thyme
• 1 bay leaf
• 1/4 cup chopped fresh parsley
• Sprinkle of Tabasco sauce or other red chili sauce
• White or black pepper to taste

1. Clean and cut the leeks: Cut the leeks lengthwise, fan them open under running water to dislodge any dirt or mud hiding inside. Cut of the tough dark green tops and discard (either compost or freeze for making stock). Slice the white and light green parts of the leeks crosswise into 1/4-inch thick slices.

2. Cook leeks in butter to soften: Melt butter on medium heat in a 3 to 4 quart thick-bottomed pot. Add the chopped leeks, stir to coat with the butter. Cover the pot and lower the heat to low, cook for 10 minutes until the leeks are softened. Check to make sure the leeks are not browning.

3. Add broth, potatoes, herbs, salt, bring to simmer and cook: Add the broth, diced potatoes, bay leaf, marjoram, thyme, and salt to the pot. Increase the heat to high to bring to a simmer, then lower the heat to maintain a low simmer, and cook for 20 minutes, until the potatoes are cooked through.

4. Purée the soup: Remove and discard the bay leaf and thyme sprig. Use an immersion blender or standing blender to blend about half of the soup if you want a chunky soup, or all of it if you would like your soup to be more smooth.

5. Add parsley, adjust seasonings to taste: Add the parsley, and cook a few minutes more. Add a few dashes of Tabasco to taste. Add freshly ground pepper and more salt to taste.

Roasted Garlic and White Bean Lasagna Soup

This soup was delicious! Even the meat eater enjoyed it 😊
For the lasagna soup:
8 cloves of garlic (for roasting)
1 tablespoon olive oil
1/2 yellow onion, minced
1 tsp. dried oregano
1/2 tsp. crushed red pepper
2 T. Tomato paste
1 28 oz. can fire roasted diced tomatoes
2 bay leaves
6 cups chicken or vegetable broth
1/2 tsp. salt
2 14 oz. can white beans, rinsed and drained
8 oz. campanile pasta

For ricotta dollops:
8 oz. ricotta cheese
1/2 c. Parmesan cheese
A squeeze of lemon juice
Fresh parsley, minced

Instructions:
1. Roast the garlic. Drizzle the garlic with a tiny bit of olive oil and wrap with foil. Roast for 30 minutes at 400°.
2. Make the soup. Heat olive oil in a large pot over medium heat. Add onions and cook until softened. Add oregano, red pepper flakes, and tomato paste. Stir well to incorporate. Cook for 3-4 minutes.
3. Add diced tomatoes, bay leaves, broth, and salt. Stir to combine. Bring to a boil and then reduce heat to a simmer for 30 minutes. Add white beans. Take a few scoops of the soup mixture and purée in the blender with the roasted garlic.
4. Add pasta: add uncooked pasta and simmer on low until the pasta is softened. Taste and adjust (more salt, red pepper flakes, etc)
5. Ricotta: in a small bowl combine ricotta, Parmesan, lemon juice, parsley and salt and pepper.
6. Serve: place a small dollop of the ricotta mixture in a bowl and ladle soup over the top. Top with extra Parmesan and fresh basil.

Bon appetit!

Crockpot Zuppa Toscana Soup

Crockpot Zuppa Toscana Soup

(served at our Progressive Dinner in 2015)

Makes 4-6 Servings

1 lb. ground pork sausage

3/4 c. onion

6 slices bacon, diced

1 1/4 t. garlic, minced

4 c. chicken broth

1 c. potatoes

2 c. kale, thinly sliced

3/4 c. whipping cream

1. Cook your sausage in a large skillet and brown over medium heat
 
2. Drain and set aside
3. Place your onion and bacon to the skillet and saute over medium heat until the onions are translucent.
4. Place sausage, onions, bacon and garlic in your crock pot along with remaining ingredients
5. Cook on low for 4-6 hours
6. Add your kale and whipping cream to your crock pot and stir before serving

Secret Ingredient Tomato Basil Soup

Secret Ingredient Tomato Basil Soup

(served at our Progressive Dinner in 2015)

Makes 6-8 Servings

1 lb. cherry tomatoes

2 lb. roma tomatoes

1 medium onion

7 garlic cloves

3 large carrots

1/3 c. olive oil

salt and pepper

4 c. chicken broth

2 T. balsamic vinegar

1/2 t. red pepper flakes

2-3 T. basil pesto

  

1. Position a rack in the center of the oven and preheat the oven to 375ºF. Place the cherry tomatoes, Roma tomatoes, onions, garlic, and carrots on one large baking sheet. It's okay if some of the ingredients are overlapping. Drizzle the olive oil along with a big pinch of salt and pepper and give it a good toss. Place the baking tray in the oven and allow the ingredients to bake for 1 hour. Check on the ingredients every 30 minutes and give it a toss.
2. Transfer the ingredients to a blender and blend the veggies until they are completely smooth. If you've got a super powerful blender it will go in one batch and be super quick. If you've got a regular blender, you may need to add a little broth to help it along. For super smooth soup, Run the ingredient through a strainer to get rid of any larger pieces.
3. Transfer the puree into a large dutch oven over medium heat. Add the chicken broth and allow the soup to heat all the way through, about 5-7 minutes. Add the balsamic vinegar, red pepper flakes. Add two tablespoons of the pesto and give the soup a taste. If desired, add the third tablespoon. Season with salt and pepper to taste. 

Beef & Barley Soup

This was so good and froze really well! Very filling for a soup - Tyler said you could go fight a bear in the Alaskan wilderness after eating it. We used leftover roast and it was so good. 

1 tsp oil

1-1/2 lbs lean beef round stew meat 

1 cup chopped carrots

1 cup chopped onions

1/2 cup chopped celery

2 cloves garlic, chopped

6 cups water (we ended up adding a lot more water - just add as needed)

1 - 2 tsp kosher salt, to taste

2 bay leaves - I didn't have bay leaves but just added thyme

2/3 cup dry barley

fresh ground black pepper

Directions:

Heat a large heavy pot or dutch oven on medium heat. Add oil and beef, season with a little salt and brown meat a few minutes. When meat is browned, add carrots, onion, celery and garlic to the pot and give it a good stir. *If starting with cooked meat, just saute the veggies in the oil first, then add the meat with everything else as follows* Add water, salt and bay leaves and bring to a boil. When boiling, reduce heat to low and cover. Simmer covered over low heat until the meat is soft, about 1 1/2 - 2 hours *Just until veggies are soft if meat is cooked*. Add the barley, adjust the salt if needed and add fresh ground pepper. Simmer an additional 30-35, remove bay leaves and serve. Makes 7 1/2 cups.

Thai Coconut Curry Butternut Squash Soup

Serves 4

 

Ingredients

• 1 tablespoon canola oil
• 2 cloves garlic, minced
• 1 small yellow onion, diced
• 1 teaspoon ginger, freshly grated
• 1½ tablespoons Thai red curry paste (I think you could also use yellow curry powder instead)
• 2 cups chicken or vegetable broth
• 4 cups butternut squash, peeled, seeded, and cut into 1" cubes
• 1 (15-ounce) can coconut milk
• Juice of ½ lime
• ½ teaspoon Sriracha, optional
• ½ teaspoon salt
• ¼ teaspoon freshly ground pepper
• ⅓ cup cilantro, chopped, to garnish
• ⅓ cup dry-roasted peanuts, chopped, to garnish
• Naan, to serve (I love this recipe for Naan http://white-familyfavorites.blogspot.com/2014/01/naan.html)

Directions

1. 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.
2. 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.
3. 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.
4. 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.