Sunday, October 6, 2013

Butternut Squash Red Curry Soup

Hands down this my favorite soup of all time!  Butternut squash is divine and this one is extra special since it was grown by yours truly!  Easy to make, warming, filling, and incredibly delicious this Butternut Squash Red Curry Soup will soon become your favorite as well!

Butternut Squash Red Curry Soup
Serves 4

1 Tbsp. olive oil
1 cup white onion, chopped
1 Butternut Squash about 4 pounds, seeded, peeled, and cubed
1 large apple, peeled, diced
3 cups vegetable broth
1 can coconut milk
4 Tbsp. red curry paste
Salt and Pepper to taste
Cilantro, chopped, for garnish (optional)

In a large stock pot, heat oil over medium heat.  Add the onion and cook for about 5 minutes.  Add the apple and cook for an additional 5 minutes.  Add the squash and stir.  Then add the broth, stir again, and bring to a boil.  Reduce to a simmer, cover, and cook for about 15 to 20 minutes or until your vegetables are fork tender.
In a small bowl, add the coconut milk and curry paste.  Whisk until well blended.  Set aside.
Mash your soup to desired consistency using a fork or potato masher.  I like mine with a few chunks so I use a fork.  For a smooth soup, allow to cool then blend soup in a blender and return to heat.
Add your curry coconut milk and stir.  Bring to medium heat for serving.  Add salt and pepper to taste.  To serve, garnish with a swirl of coconut milk and chopped cilantro.  This soups pairs extremely well with my Thai Fresh Rolls and Spicy Peanut Dipping Sauce for a complete meal!  Enjoy!
It is the season for squash, harvest, and pumpkins! Have you guys visited the local pumpkin patch yet for your festive goodies?  On the island, we have a wonderful farm called Day Road Farm that produces the most beautiful organic pumpkins, corn, and scarecrows!  Happy hunting and I hope everyone is enjoying Fall!

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