Sunday, September 25, 2011


This delicious butternut squash soup will certainly spice up your life.  Roast the butternut squash first to give the soup a nice layer of roasted flavor. Add some coconut milk for a silky creamy texture and spice it up with some red hot curry paste!

                                                 THAI CURRY BUTTERNUT SQUASH SOUP

1 butternut squash (about 2-3 lbs.)
Olive oil
Salt and pepper

2 cups coconut milk
2 cups vegetable stock
2 TBSP. Thai Red Curry Paste
1 TBSP. canola or vegetable oil

Cilantro for garnish

Pre-heat the oven to 375~

Cut the butternut squash in half through the stem and remove the seeds and membrane. Drizzle cut edges and cavity with olive oil. Season with salt and pepper. Roast on a sheet pan until very soft, about 1 hour.

Let stand until cool enough to handle. Scoop the flesh from the shell into a large pot or Dutch oven.

In a small pan heat 1 TBSP. canola oil and add the curry paste. Stir until fragrant. Add the warm paste to the squash. Add the coconut milk and the vegetable stock and heat over medium heat for about 15 minutes, stirring constantly.

Let soup cool a bit and then blend until smooth and creamy. If using a blender, work in batches. If using an immersion blender, blend directly in the pot.

Taste and season with salt in necessary.

Serve garnished with some chopped cilantro.

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