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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Butternut-Carrot Soup
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Butternut-Carrot Soup  This thread currently has 630 views. Print Print Thread
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gulfcoastguy
Wednesday, November 13, 2013, 6:14pm Report to Moderator Report to Moderator

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Kyosha Nim
Posts: 2,443
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Location: Ocean Springs, MS
Age: 54
This one was in the paper today,

2 tablespoons butter or olive oil
3 cups of peeled and diced butternut squash
3 cups of peeled and diced carrots
2 stalks of celery diced
1 small white onion, peeled and diced
2 to 3 sprigs of fresh thyme
3 cups of vegetable broth
1 to 2 tablespoons Thai red curry paste
1/2 cup coconut milk(I'd use cream)
2 tablespoons honey

melt butter in a soup pot, cook, squash and carrots and celery and onion and thyme on medium high for 8 minutes. Add broth and bring to a boil. Reduce heat to medium and simmer covered 25 minutes. remove the thyme twigs. Blend with an immersion blender. Add honey, curry paste, and coconut milk(dairy cream for me), salt and pepper and stir in.
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jayneeo
Thursday, November 14, 2013, 4:07pm Report to Moderator Report to Moderator

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Kyosha Nim
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Age: 67
sounds heavenly...I make one like it, could have a small sweet potato in it instead of carrots. An apple is good too.
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Peppermint Twist
Friday, November 15, 2013, 7:38pm Report to Moderator Report to Moderator

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Kyosha Nim
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Yummm, Thai red curry paste!  Interesting!  Sounds delectible, gcg, thanks for sharing.


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Peppermint Twist
Friday, November 15, 2013, 7:40pm Report to Moderator Report to Moderator

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Kyosha Nim
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Age: 53
Note:  for those of us without immersion blenders, I would think you could wait until it cools off, then blend in a regular blender, then place back in pot and add the rest of the ingredients as the recipe instructs...or, just cheat and add the rest of the ingredients into the blender (edited to add:  but then again, why do that, when you will have to heat it back up in a pot anyway).

This one is a must print.


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san j
Friday, November 15, 2013, 7:42pm Report to Moderator Report to Moderator

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Quoted from gulfcoastguy
This one was in the paper today,

2 tablespoons butter or olive oil
3 cups of peeled and diced butternut squash
3 cups of peeled and diced carrots
2 stalks of celery diced
1 small white onion, peeled and diced
2 to 3 sprigs of fresh thyme
3 cups of vegetable broth
1 to 2 tablespoons Thai red curry paste
1/2 cup coconut milk(I'd use cream)
2 tablespoons honey

melt butter in a soup pot, cook, squash and carrots and celery and onion and thyme on medium high for 8 minutes. Add broth and bring to a boil. Reduce heat to medium and simmer covered 25 minutes. remove the thyme twigs. Blend with an immersion blender. Add honey, curry paste, and coconut milk(dairy cream for me), salt and pepper and stir in.

What paper was that?


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ruthiegirl
Friday, November 15, 2013, 7:45pm Report to Moderator Report to Moderator

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Kyosha Nim
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This would probably work with water instead of the vegetable stock, although I'd suggest using a little more onion (one medium or two small onions) and a couple cloves of garlic if you're not adding any flavor with the liquid. And it will probably also need some salt added too.


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


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gulfcoastguy
Friday, November 15, 2013, 9:16pm Report to Moderator Report to Moderator

B to Bnonnie to Nomad, the journey continues
Kyosha Nim
Posts: 2,443
Gender: Male
Location: Ocean Springs, MS
Age: 54
Quoted from san j

What paper was that?


The original paper was from Orange Co. CA. But it must have gone into syndication because it ended up in The Sunherald from Biloxi MS which is where I found it.

Edit: the original paper was the Orange County Register and the author was Jill L. Reed. She also made up the recipe after visiting a farmer's market.
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