Sep 14 | TASTE BEYOND

Recipe: Curried Squash Soup

INGREDIENTS:

1 1/2 tablespoons olive oil

1/4 cup sliced shallots

1 tablespoon grated fresh ginger

1 clove garlic, minced

9 cups butternut squash, peeled and cubed (about 3 lbs)

4-5 cups vegetable broth (the original recipe calls for 3 cups, but I found the soup was much too thick)

Salt, to taste

1 teaspoon Thai red curry paste (if you don’t like spice, I would use 1/2 a teaspoon instead)

3/4 cup light coconut milk

2 tsp lime juice

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DIRECTIONS:

1. Heat the oil in a large pot over medium heat. Add the shallots and cook until soft and buttery.

2. If the heat seems too high, turn it down to low. Then add the garlic and ginger (if the heat is too hot, you will burn the garlic and it will taste bitter). Cook for about a minute, until it starts to soften.

3. Add the squash, broth (start with 4 cups) and 1/2 teaspoon of salt. Bring it to a boil over high heat, then reduce the heat to a simmer and cover. Cook until the squash is tender, about 20 minutes (test it with a fork – it should slide right through without effort).

4. Mix the curry paste and coconut milk in a bowl and set aside.

5. Puree the soup in a blender or food processor until smooth.

6. Put the pureed soup back in the pot over medium-low heat. Add the coconut milk and curry paste and stir.

7. Add salt as needed (add a pinch at a time, stir, then taste).

8. Stir in the lime juice. Serve!


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