Butternut Squash Soup
October 24, 2014
The fall is finally upon us, time for rain and soup!
1 tsp olive oil
1 small onion, chopped
2 1/2 tsp red curry paste
3 cloves garlic, minced
1 tsp ginger, minced
1 cup chicken or vegetable broth
2 tsp brown sugar
4 cups butternut squash, cubed
1 (14-ounce) can coconut milk
1 1/2 tsp fish sauce
1/4 tsp salt
1/4 cup chopped unsalted, dry-roasted peanuts
1/4 cup cilantro leaves, totally optional!
1 lime, cut into wedges
1. Heat oil in a medium saucepan over medium-high heat. Sauté the onion for about 3 minutes. Add curry paste, garlic, and ginger; sauté for about 45 seconds, stirring constantly.
2. Add broth, sugar, squash, coconut milk, fish sauce, and salt to pan and bring to a boil. Reduce heat, cover, and simmer 5 minutes, stirring frequently.
3. When cooked, place (no more than!) half of the squash mixture in a blender to puree. The best way to do this is to remove the center of the blender lid- allowing steam to escape-, place the lid on the blender and cover the opening with a kitchen towel. It’s really important not to overfill the blender when working with hot foods! After blending, pour the soup into a large bowl. Repeat until all of the soup is blended.
Spoon about 1 cup soup into each of 4 bowls; top with 1 tablespoon peanuts and 1 tablespoon cilantro. Serve with lime wedges.