Thai butternut squash soup among five courses of love

Prepare to feast your eyes on the feast I savored for dinner.  A five-course fusion of Asian cuisine prepared by my loving Hunky Hubby just because. Not for a birthday or anniversary celebration, just an ordinary Thursday night that became extraordinary. Really, how many guys would spend a good portion of their day off willingly cooking, baking and getting dish pan hands? Makes me love my Love all the more, even with his awful no-shave-November goatee.

Our first course was a delightful bowl of Thai butternut squash soup. Tummy warming and taste bud tantalizing is the best way to sum it up.

thai butternut squash soup

The original recipe, courtesy of, calls for a 13.5 ounce can of coconut milk. Ours purportedly went bad, but I can attest to the deliciousness of Hubby’s substitution: 1 tablespoon of coconut oil mixed with 1 1/2 cups of skim milk. Also, for non-curry lovers like yours truly, 1 teaspoon of Rogan Josh is a tasty substitute for 1 teaspoon of curry powder.

Nick's Thai Butternut Squash Soup
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
  • 1 butternut squash, peeled, deseeded and cut into chunks
  • 1 red onion, chopped
  • 1 teaspoon Rogan Josh seasoning (Penzy's is our preferred brand)
  • 1 tablespoon coconut oil
  • 1½ cups skim milk
  • 1 pint vegetable stock
  • 1 tablespoon olive oil
  • ½ teaspoon black pepper
  • 2 green onions, chopped
  1. In a heavy pot, heat oil and cook onion until soft.
  2. Add stock, squash and Rogan Josh and bring to boil. Cover and simmer until the squash is tender.
  3. Stir in the coconut oil and skim milk. Process with hand blender until smooth.
  4. Return to pot and stir in black pepper.
  5. To serve, top with chopped green onion.
  6. Serves 4 appetizer-sized portions or 2 dinner portions.


Vietnamese Meatball Lollipops with Dipping Sauce was our next course. Who doesn’t like eating anything from a stick let alone meatballs?

Vietnamese Meatball lollipops

This recipe was from, with one exception: the dipping sauce. I can’t give you a recipe because, as in true foodie fashion, it was a little-this-and-that creation that Hubby whipped up. His version was much lower in sodium and had a drop of Siracha gave a nice kick.

Third course: Spicy Japanese Cucumber Salad

Japenese spicy cucumber salad

I was told we were having a salad-less salad course but what with being in a fog from a 10 hour day it never occurred to me that we’d be enjoying an Asian cucumber salad. Especially one that looked like a flower and tasted spicy and delicate at the same time.

To make this delight, simply peel the cucumber and after discarding the skins keep peeling – in essence you’re creating cucumber shavings. For a serving of four, use 1 1/2 cucumbers. Prepare a simple dressing by mixing a splash of rice wine vinegar, crushed red pepper to desired heat, a bit of freshly grated ginger (again, to taste) and salt to taste (careful with the shaker). Let the cucumbers marinade for several hours. Arrange the shavings in twists to resemble a flower when you’re ready to serve. This salad is so light and refreshing I could eat the entire bowlful by myself!

Fourth course: Chicken Stir Fry

chicken stir fry

Our fourth course and entree was a sesame topped stir fry with vegetables and chicken in a light Asian sauce. I gave up on the chopsticks and dove in with a fork. Sorry, folks – no recipe. Hubby created as he cooked and ooh I just love it when he does that.

And now, for the sweet finale: Bibingka.  This Filipino coconut cake tastes like a cross between angel food cake and a pineapple-coconut flavored pound cake. A perfect ending to such a special meal.

Filipino coconut cake

It was one of those nights when my heart swelled with gratitude as I cherished family time and all the love that my Hubby put into every bite.

Happy Thursday!

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