This week for The Food Matters Project we are using Roasted Butternut Chowder with Apples and Bacon as our inspiration. The recipe was chosen by Jen of Prariesummers. I chose my favorite recipe for Thai Curry Butternut Squash Soup.
This soup is super quick. You roast the squash first which gives the soup a tasty layer of flavor, then you add coconut milk for a silky, creamy texture, vegetable broth, then spice it up with Red Curry Paste. A quick zap in the blender and you are good to go. Perfect for these chilly winter nights.
For all the other Food Project Members takes on this recipe click here. You can find the original recipe on Jen's site here.
THAI CURRY BUTTERNUT SQUASH SOUP
1 butternut squash (about 2-3 lbs.)
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.
Garnish with chopped cilantro.