To match photo, withhold about 3 tablespoons stirred coconut milk from soup, drizzle over the top and swirl with a spoon or knife. You can also add cilantro and peanuts, which make nice additions.
I have been on a Thai cooking kick lately. I love the flavors and when I come across a recipe using ingredients I have on hand, like red curry paste, coconut milk and fish sauce, I’m drawn to cook them. Here’s my latest addition that is so delicious and easier to prepare than other squash soups I usually make.
The short-cut here is that instead of using fresh cut-up squash, you begin with frozen pureed squash. Of course you are welcome to buy a whole squash, microwave it until it is soft enough to cut in half, scoop out the seeds and cut it into chunks. Or you may be lucky enough to find cubes already cut-up in the refrigerator case of your supermarket. The soup might be tastier, but I am so happy with this version that I’m sticking with it.
My favorite coconut milk is Chaokoh, but I live in the desert and am lucky when my supermarket carries any brand. I usually purchase 12 cans from Amazon, but I realize that may be a little excessive for you, haha. You have to remember that I am testing and teaching classes in my home in Palm Desert, CA and can go through 12 cans in a couple of weeks. A pack of 6 cans may be more practical for you. Amazon offers that, as well. Any brand will work, although all coconut milks are not created equal.
To garnish the soup, I withhold about 3 tablespoons of stirred coconut milk from the can and set it aside. I drizzle a little over the top of the soup and swirl it around with the tip of a spoon. Easy and elegant.
THAI BUTTERNUT SQUASH SOUP
1 teaspoon canola oil
1 cup chopped onion
2 1/2 teaspoons red curry paste
1 1/2 teaspoons minced fresh garlic
1 teaspoon minced fresh ginger
1 cup fat-free, lower-sodium chicken broth
2 teaspoons brown sugar
2 (12-ounce) packages frozen pureed butternut squash
1 (14-ounce) can whole milk coconut milk
1 1/2 teaspoons fish sauce
1/4 teaspoon salt
Optional garnish
1/2 cup chopped dry-roasted peanuts, for garnish, optional
1/4 cup cilantro leaves
1 lime, cut into 8 wedges, for serving.
1. Heat a medium saucepan over medium-high heat. Add oil; swirl to coat. Add onion; sauté 3 minutes. Add curry paste, garlic, and ginger; sauté 45 seconds, stirring constantly.
2. Add broth, brown sugar, squash, coconut milk, and salt. Bring to a boil. Reduce heat, and simmer covered for 5 minutes, stirring frequently.
3.Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture.
4. Spoon about 1 cup soup into each of 4 bowls. Garnish with peanuts and cilantro, if desired. Serve with lime wedges.
MAKES 4 SERVINGS.
