This is a combination of recipes from two blogs that I follow and really like. The Thai Butternut Soup is from Mangocheeks at the Allotment 2 Kitchen. The other recipe is Vegan Epicurean's Beet Chips. I've been wanting to try both for a while.
First, the soup: Mangocheeks won an award for it, and it was well-deserved. This soup is not only a creative combination, but a perfect one. It's sweet, piquant, and rich. The flavors go perfectly together and it becomes rather addictive. I followed the recipe pretty much to a 'T', except that I added some lemon grass. It's wonderful with lime juice squeezed over the top. The soup is even tastier the next day and/or the longer it simmers, as the kaffir lime and other flavors become more pronounced. And I don't know whether this sounds odd to anyone, but I think a tomato soup version of this would be delicious as well.
Mangocheeks topped her soup with some tofu croutons, which I'm sure are delicious, and which I will surely try another day. But oddly, in a strange twist of events, I wasn't in the mood for tofu when I made the soup, so I decided to try Vegan Epicurean's beet chips as the topper instead. They bake up nicely in the oven, and make a great snack as well as a nice garnish. The beet chips worked well with the soup and added a crunchy dimension over the top.
If you like Thai flavors, my advice is to give this soup a try...and if you like beets, those beet chips are not only fun, but definitely worth your while.