Soups | Stews Recipes

Creamy Butternut Soup

Immune Boosting Winter Recipie

Stay healthy and cozy this cold season with these two delicious recipes that warm your stomach and fortify your immune system!

Makes 5 servings


1 medium butternut squash/2 pounds butternut squash, peeled and 2-inch chunked
1 medium onion (cut in 4 quarters)
6 cloves garlic
2 TBS curry powder
4 TBS fresh lime juice
1 one-inch piece fresh ginger
3 cups water
1 cup/can coconut milk
1-2 tsp salt, to taste
1/2 tsp freshly ground black pepper, to taste (cayenne pepper is allowed) 


1. In a deep and heavy-bottomed pan, add squash, onion, garlic, ginger, salt, and water. 

2. Bring to boil and then simmer for 10 minutes or until the squash is almost breakable with a wooden spoon on a comfortable push. Do not over-cook to mush.

3. Once everything is somewhat soft, transfer to a blender. Blend until everything is pureed. Be careful, content is hot. Make sure blender lid is on tightly. You may consider blending half the content at a time. 

4. Transfer puree into the pot again and add the black pepper and the coconut milk.  Bring to a gentle simmer for 2 minutes.

5a. Add lime juice and reduce the heat to low, stirring for 1 minute or until the everything is uniformly creamy and thick like soup.  If too thick, add more water to your desired thickness. If too watery, keep simmering to evaporate water and create thickness. 

5b. Taste for your flavor preferences. Add anything else that you may want to.

~Garnish with fresh cilantro or parsley flakes or anything green like scallions.

SW Thai Coconut Soup

SW Thai Coconut Soup

2 stem scallion, thinly sliced
1 carrot, sliced thin
1 cup shiitake mushrooms, sliced
3 c water
1 12 ounce can coconut milk
5-6 thin slices ginger
5-6 1-inch slices fresh lemongrass
juice from one lime
1 red chili pepper (for spicy version)
1 16 ounce package tofu, chopped into 1-inch