THAI CURRY SQUASH SOUP
Everyone I speak with lately is busy making soup. Rightfully so with the chilly temps, as well as the delicious flavors a fresh soup can bring to any meal (or be the meal). I lightened this original recipe by cutting out the butter and oil, using light coconut milk, and simplifying some of the ingredients, without changing the delightful flavors.
Equipment
- large soup pot
- blender or immersion blender
Ingredients
- 1 medium onion thinly sliced
- 1/4 cup thinly sliced fresh ginger
- 2 Tablespoons Thai red curry paste
- 3 pounds butternut squash peeled, seeded, and cut into 2-inch pieces
- 5 cups of water
- 2 13.5-oz cans lite coconut milk
- 1 teaspoon lime zest
- 1 stalk fresh lemongrass smashed and cut into quarters
- 2 Tablespoons sugar
- 2 Tablespoons fresh-squeezed lime juice
- freshly ground pepper and salt to taste
- Nonstick cooking spray
- Garnish suggestions: 2 scallions thinly sliced plus about a 1/4 cup of fresh cilantro, chopped
Instructions
- Spray the bottom of a large soup pot with nonstick cooking and place over medium heat. Add the onion and ginger and cook for about 6–7 minutes, or until the onion is softened.
- Add the curry paste and cook for another 2 minutes.
- Add the squash and water and bring to a boil. Cover partially and simmer over low heat until soft, about 25 minutes.
- Add the coconut milk, lime zest, and lemongrass, stirring to combine. Continue to cook with the lid slightly ajar, for another 30 minutes. Discard the lemongrass.
- Working in batches, purée the soup in the blender, making sure to remove the center cap from the lid of your blender, and cover the top with a towel (*If you have an immersion blender, go for it!)
- Repeat until all the soup has been puréed and returned to the pot. Stir in the sugar and lime juice. Add freshly ground pepper and salt to taste.
- If not serving immediately, store in the refrigerator for up to 3 days.
- When ready to serve, reheat and ladle into bowls. Garnish with scallions and cilantro. Makes 12 1-cup servings.
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