This is a quick and and easy one pot dish that comes together based on what you have available in your kitchen or maybe it’s just what you are craving. I make many iterations of this, especially when I have a surplus of produce in house or need to clean out the fridge, hence I sometimes call this a “kitchen sink” soup.

This particular soup’s base was butternut squash because I had two small gourds that needed to be cooked. In the past I have used a head of cauliflower, potatoes and even broccoli (along with the stalks and left over kale ribs that I had bagged in the freezer. Basically use what ever you have a quantity of as your main ingredient and then improvise around that. The following recipe is shared more as a guide than an exact process.

RECIPE

at least 1 pound of veg - in this case, butternut squash - peeled, deseeded & chopped into 1” chunks or smaller

2 ribs of celery chopped

1 large carrot chopped

1 medium yellow onion chopped

4 cloves of garlic
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1 can of unsweetened coconut milk

2 generous tablespoons of red curry paste

I teaspoon of miso paste or gochujang

water

salt to taste

• Chop all of your veg and put in a large stew pot / dutch oven and cover with water so that you have about a half inch to an inch of water over the top of everything

• Bring the pot to a boil and cook until all veg are soft and easily pierced with a fork or close to falling apart.

• Take the pot off of the heat and add your spices / pastes.

• Carefully transfer the contents of your pot, in batches if necessary, to a blender and blend until smooth.

• Pour blended soup back into the original pot and while on low heat stir in 1 can of coconut milk.

• Season with salt to taste.

I served my dish topped with chopped cilantro, a drizzle of EVOO, raw pumpkin seeds and Pet Pet Spicy.

This soup is really what you make it and it’s hard to go wrong. Another way to add even more depth of flavor is to start by roasting your vegetables before adding to the pot!