Friday, October 28, 2011

Thai red curry-butternut squash soup

I don't usually make pureed soups, they seem somehow insubstantial compared to a hearty stew, but this riff on butternut squash soup is AMAZING. Definitely thick enough to be filling, but super-flavorful and easy to throw together. It's not spicy--there's just enough curry paste to make things interesting.

1 really big butternut squash, roasted, peeled and chopped
1 onion, diced
2 tablespoons olive oil
2 tablespoons Thai red curry paste (or to taste)
2 cans coconut milk
Seasonings to taste: I used salt, turmeric, a little cayenne pepper
Cilantro to garnish

Saute the onion in the olive oil in a large pan until soft. Add the curry paste, and stir until it begins to break down. Add the coconut milk, and stir until everything is incorporated. Add the butternut squash, and let cook until the squash is heated through. Season to taste. Let cool slightly, then puree in batches in your food processor.

If the resulting puree is too thick, you can add a little vegetable broth and put it back on the stove, but I liked the thickness. And did I mention this tasted amazing? I love the combination of butternut squash, red curry, and coconut milk.

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