A hungry girl's adventures in Cleveland and beyond.
This sunny soup is especially suited for blustery fall and winter days, but it will delight your tastebuds any time of year.
Thai Butternut Squash Soup
Ingredients:
2 T oil1 large sweet onion, chopped
1/2 c. red bell pepper, chopped
3 cloves garlic, minced
1 T fresh ginger, minced
1 1/2 T Thai red curry paste
5 c. low-sodium chicken broth (or vegetable broth for a vegan version)
1 medium butternut squash (about 2 1/2 lbs./5 cups) cut into cubes
1 T brown sugar
Salt to taste
1/2 c. coconut milk, divided
1 T fresh lime juice
1/2 c. chopped peanuts
1/4 c. chopped fresh cilantro
3 cloves garlic, minced
1 T fresh ginger, minced
1 1/2 T Thai red curry paste
5 c. low-sodium chicken broth (or vegetable broth for a vegan version)
1 medium butternut squash (about 2 1/2 lbs./5 cups) cut into cubes
1 T brown sugar
Salt to taste
1/2 c. coconut milk, divided
1 T fresh lime juice
1/2 c. chopped peanuts
1/4 c. chopped fresh cilantro
thinly sliced hot pepper to taste
Instructions:
- Sauté onions and peppers in oil until soft, about five minutes, then add garlic and ginger. Cook for one minute, making sure not to burn the garlic.
- Add the curry paste, stirring constantly until fragrant. Add brown sugar.
- Stir in the chicken broth while scrapping the bottom of pan.
- Add butternut squash. Stir and season with salt to taste.
- Bring to a boil over medium-high heat. Reduce heat, cover and simmer, stirring occasionally, until butternut squash is cooked through, about 15-20 minutes.
- Remove from heat and immediately stir in 2/3 cup coconut milk and lime juice. Let cool slightly.
- Puree soup using a blender or an immersion blender. Adjust seasoning as needed.
- Garnish each bowl with a drizzle of coconut milk, peanuts, cilantro and hot pepper slices.
What Kind of Curry Paste Should I Use?
I prefer to use Maesri because of its authentic ingredients. You can find it at Asian markets in these small cans.
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