Hot Butternut Squash Winter "Smoothie"

Winter weather is here to stay. I don’t know about you, but the last thing I want to have after a cold run is my typical post workout smoothie. I did the usual protein shake the other day after my long run in 32F and was cold for hours! Lucky for my my sister invented this hot “smoothie” and it totally hit the spot after another cold long run today. All you need is veggies, curry paste and a slow cooker or instant pot. (Recipe for both below).

She prepared the ingredients and made the smoothie ahead of time, so when we finished the run, a warming, nutritious snack was just a microwave away. The smoothie is your typical smoothie consistency. It’s sort of like a thick, drinkable soup.

This makes a large quantity that you can pour into ziploc bags for individual servings for the future. Put them in the freezer and thaw it out before your next long run. Heat it up and you’ll be warm and energized and set up for the next activity, rather than being cold and useless!

Here’s the recipe:

1 medium butternut squash, peeled and cut into 1” pieces

2 carrots, cut into about 8 pieces each

1 shallot, chopped

1” piece of ginger, cut into about 4 slices

1 tablespoon Red Curry Paste (or more/less depending on how spicy it is) - I like this brand. It’s fairly spicy.

1 1/2 cups vegetable stock (or bone broth if not vegan)

Coconut milk, (optional) - This adds another layer of flavor and helps temper the spice from the curry.

Slow Cooker

Add all ingredients to a slow cooker and set to high. When vegetables are cooked and soft (this took about 3 hours in my slow cooker) allow to cool and blend. Add additional stock if the soup seems too thick. Add coconut milk if using it.

**Be careful if the ingredients are still hot when you are blending them.

Put everything in blender and blend until smooth.

Instant Pot

Add all ingredients except coconut milk (if using) to an Instant Pot. Set valve to Sealing and set to high pressure for 2 minutes. Allow to release naturally for a few minutes before opening. Unlock lid, turn off pot, and allow to cool with the top loosely on. When cool enough to handle, transfer soup to a blender and process until smooth. Add coconut milk and or additional stock. The coconut milk helps temper the spice of the curry paste and adds another later of flavor.

**Make sure to wait to blend the soup until it is has cooled off. It’s ok if it is warm, but it’s not a good idea to blend really hot foods.