This is my absolute favourite soup this winter. It’s incredibly nourishing, filling and creamy, yet dairy-free! Packed full of flavour with plenty of spice and protein from the addition of lentils, it’s a well rounded meal in a bowl.
The coconut milk, Thai spices, turmeric, and ginger go so well with creamy, nutty, buttercup. To keep it easy on Grant’s digestive system I left out the garlic and regular onion, in their place I used garlic infused oil and a little leek instead, both these give flavour and can usually be tolerated by those with inflamed guts.
Buttercups are my favourite squash. If you’re having trouble finding them (the supermarkets haven’t had many this season, markets and green grocers are your best bet), you can use pumpkin or better yet butterkin, which is a cross between a butternut squash and pumpkin. Neither will be as delicious as a buttercup though.
Creamy Thai Buttercup Soup  

4 tablespoons garlic infused olive oil

2.5 tablespoons freshly grated peeled ginger

1 packet Asian Home Gourmet Thai Red Curry Sauce

2 tablespoons Asian Home Gourmet Thai Green Curry Sauce

2 tablespoons freshly grated turmeric (or 2 teaspoons powdered turmeric)

1/2 cup leek, green and white part, diced (for digestive issues use green part only)

2 large carrots, peeled and grated

2 small buttercups, peeled and cut in cubes

1  can light good quality coconut milk

3 cups organic vegetable broth

1 can organic brown lentils in brine

2 tablespoons cashew, almond or good quality smooth peanut butter

¾ teaspoon Himalayan or Maldon Sea Salt Flakes (my fav) plus more to taste at the end

Freshly ground black pepper

Top with your choice of toppings: coriander, toasted seeds, Vegan feta, coconut yogurt

Here’s how

Put the cubed buttercup into a pot with boiling water just covering and cook on high for 8 minutes or until the buttercup is only just starting to soften. Take off the heat.

To a large pot on medium heat add the oil, red and green curry, ginger, leek, carrot and turmeric, saute for about 5 minutes until the leek and carrot softens. Add the nut butter and lentils in brine (you want the brine) and scoop out half of the butternut and add it into the big pot. Cook for a further 8 minutes until the butternut is soft. Add the salt, vegetable broth and coconut milk, stir to combine.

Very carefully take this mixture out in batches and blend until creamy, then add it back to the large pot. Get a masher and gently mash the remaining buttercup that’s in the other pot – you still want some chunky pieces so don’t mash very hard.

 

Put the ‘mashed’ butternut and water in with the other ingredients and simmer for 15 minutes. Adjust the seasoning with salt and pepper if needed.

Serve in bowls with coriander and heated ciabatta.

Prepare to be addicted!

Triona x

Tips you might want to know about
To make yours in the slow cooker: add all of the ingredients to the bowl of a slow cooker, except I recommend reducing the broth to 2 ½ cups. Cook on high for 3-4 hours or low for 6-8 hours. Continue with blending part of the soup after it is cooked.
Add the juice of half a grapefruit before serving to balance out the creaminess of the coconut
For a sweeter version,  peel and cook three golden kumera, mash with a little oil and some more vege stock, then add to the soup and stir well.
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