Description
Great twist on two amazing things: Thai coconut soup and squash soup. Perfect as the weather gets cooler.
Ingredients
- 4 cups Roasted Winter Squash
- 1 Medium Onion, Diced
- 2 Thai Red Chilies, Diced
- 1 Tablespoon Thai Red Curry Paste
- 1 Tablespoon Garlic, Minced
- 1 Tablespoon Ginger, Minced
- 1 Tablespoon Cilantro Stems, Minced
- 1 Tablespoon Lemongrass, Minced
- 3 cups Water Or Vegetable Stock
- 1 can (14 Oz. Size) Coconut Milk
- Cilantro Leaves, Garnish
- 2 Green Onions, Chopped (garnish)
- Peanuts, For Garnish
- 4 cups Roasted Winter Squash
- 1 Medium Onion, Diced
- 2 Thai Red Chilies, Diced
- 1 Tablespoon Thai Red Curry Paste
- 1 Tablespoon Garlic, Minced
- 1 Tablespoon Ginger, Minced
- 1 Tablespoon Cilantro Stems, Minced
- 1 Tablespoon Lemongrass, Minced
- 3 cups Water Or Vegetable Stock
- 1 can (14 Oz. Size) Coconut Milk
- Cilantro Leaves, Garnish
- 2 Green Onions, Chopped (garnish)
- Peanuts, For Garnish
Preparation
Roast your choice of winter squash in oven at 350ºF for 1 hour, or until soft. Remove from oven let cool and scoop out inside from the skin. You need 4 cups cooked squash for this recipe.
For the base of the soup, in a soup pan over medium heat, combine onion, chili, curry paste, garlic, ginger, cilantro stems, and lemongrass. Saute over medium heat until fragrant and the onions are cooked.
Add roasted squash to the pot, stir to coat with the base. Cover squash with water or vegetable stock. The soup is already very flavourful, so water should be fine. Bring soup to a low simmer and continue to cook for 5 minutes.
Blend soup with immersion blender, or transfer to blender (be careful with hot liquids). Once smooth, add coconut milk and return to low simmer.
Turn off heat and let sit for a minute. Garnish with cilantro, green onions and peanuts.
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