When butternut squash comes to the Farmer's Market early Fall, I am going to make this. Sounds so good. I think I may add vegetable broth instead of water. And maybe add a sprinkle of toasted coconut on top at serving.
Thai Red-Curry Squash Soup
Ingredients:
4 T. Butter
1 onion, sliced
1/4 thin sliced fresh ginger
1 t. Thai Red Curry Paste (or more to taste)
3 butternut squash
5 c. water
2 (13.5) ounce cans unsweetened coconut milk
1 t. lime zest
2 T. sugar
2 T. fresh lime juice
Salt to taste
Directions
Bake or microwave squash until soft enough to remove from skin, but not mushy. Cut up into small chunks.
Melt butter and saute onions & ginger until onion is soft. Add curry paste, and simmer for 2 minutes. Add squash & water and bring to a boil. Simmer until soft (25 minutes).
Add coconut milk & lime zest and simmer for 30 minutes or longer.
Puree soup in a blender. Stir in sugar, lime juice, and salt to taste. Serve with croutons
Thai Red-Curry Squash Soup
Ingredients:
4 T. Butter
1 onion, sliced
1/4 thin sliced fresh ginger
1 t. Thai Red Curry Paste (or more to taste)
3 butternut squash
5 c. water
2 (13.5) ounce cans unsweetened coconut milk
1 t. lime zest
2 T. sugar
2 T. fresh lime juice
Salt to taste
Directions
Bake or microwave squash until soft enough to remove from skin, but not mushy. Cut up into small chunks.
Melt butter and saute onions & ginger until onion is soft. Add curry paste, and simmer for 2 minutes. Add squash & water and bring to a boil. Simmer until soft (25 minutes).
Add coconut milk & lime zest and simmer for 30 minutes or longer.
Puree soup in a blender. Stir in sugar, lime juice, and salt to taste. Serve with croutons