My kids are all foodies. I frequently get recipes from them in emails. Sometimes these include a request (demand) that I fix that particular recipe the next time they visit. Tara told me about a delicious soup she had made and I asked for the recipe. It is from www.howsweeteats.com I even bought the coconut oil and the Thai red curry for the recipe, so now I have to research recipes using those ingredients, so I can use them up!
I don't usually experiment with Butternut Soup. I have a recipe I love, so I don't want to make one that won't turn out and then I will have wasted a whole Butternut Squash! And they can be a pain to peel.
But Tara recommended this one highly It looked really good and not difficult. And it WAS. It was really good and not difficult. Lee liked it and I had enough left over to invite a couple of friends over for lunch the next day and THEY liked it. So it is a winner and YOU will like it!
Thai Curry Butternut Squash Soup
3 Tablespoon coconut oil This oil is supposed to be good for you, so I bought it. I don't think it is critical and you can use Canola or vegetable oil, if you desire.
1 sweet onion, diced. I used Vidalia
4 cloves garlic, minced. I used the bottled minced garlic and used about 2 teaspoons.
1 teaspoon freshly grated ginger
2 Tablespoons red curry paste Look in the Asian food section of your grocery store. If our store in Daleville has it, yours will, too.
3 cups vegetable stock I used 2 full cans of vegetable broth. It was just under 4 cups.
4 cups uncooked butternut squash, cut into cubes I used about 5 cups, due to the larger amount of broth.
1 (14 ounce) can coconut milk, unsweetened
1 lime, juiced
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup torn cilantro
1/3 cup chopped peanuts
Heat a large pot over medium-lot heat. Add the coconut oil. It is in a solid form and white. It doesn't smell like coconut. Melt it in the pot and add the diced onions and minced garlic with a pinch of salt. Cook until the onions are soft, about 5 minutes.
I used a microplane for the ginger. Peel it first with a paring knife and grate it. Add the ginger and the curry paste and stir until it is incorporated.
It will turn the onions a very pretty red. Cook for 5 more minutes, stirring occasionally.
Peel the squash. I do this by cutting off the top and bottom. Then cut it into sections, about three. Place the cut side down and run a large, sharp knife down the sides to remove the peel. I have seen people use a vegetable peeler, but this is quicker for me. Dice the peeled squash after scooping out the seeds with a spoon or melon baller.
Pour in the stock or broth and add the diced butternut squash. Cover the pot and increase the heat to medium. Cook until the squash is soft, about 20 minutes.
When the squash is soft, you can CAREFULLY transfer it to a blender to puree the soup. I don't. I use a stick blender, right in the pot. If you like to make soup, this is a worthwhile investment. You won't burn yourself or spill soup and you don't have to try to wash the blender.
After the soup is a smooth consistency, add the coconut milk. Make sure you didn't buy the sweetened kind for making pina coladas! Although that is another worthwhile purchase. But then you will need pineapple juice and rum and you still need the unsweetened coconut milk for the soup.
At this time put in the juice of a lime and the salt and pepper. Butternut squash is naturally sweet and the salt and lime make for a nice contrast.
Serve with torn cilantro and chopped peanuts. Place extra cilantro and peanuts on the table. I added more as I ate the ones on top of the soup!