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Winter Squash Thai Curry Soup

October 17, 2016

This soup was created out of necessity.  I hadn't gone to the grocery store like I should have on the weekend; it was Sunday night and I needed to come up with something for lunch the next day.  Fortunately, my wonderful neighbor had given me a big slice of banana squash.  I had some coconut milk and of course, some red curry paste which should be a staple in everyone's kitchen in my opinion.  Other than the cook time for the squash, it's very quick to pull together and fits the bill for a comforting winter soup.    

 

Thai Winter Curry Soup

 

  • 1 lb. 12 oz. cooked winter squash:  acorn, butternut, banana, pumpkin   *See notes below

  • 2-3 Tbsp. red curry paste

  • 1 Tbsp. organic, pure maple syrup

  • 1 (13.5 oz) can organic coconut milk, preferably guar gum and bpa free

  • 1 cup unseasoned and unsalted broth, or water.  Chicken and vegetable broth work well.

  • 1 tsp. salt, or to taste.  If you didn't salt the squash well, you will need more.

  • Garnish with kefir or yogurt and pumpkin seeds, if desired

 

  1. Heat oven to 400.

  2. Season squash with salt and pepper.

  3. Roast squash for an hour, or until soft.    *See notes below for slow cooker

  4. Scoop flesh into a medium pot.

  5. Add coconut milk and puree with a hand blender.  

  6. Bring to a boil and add broth until it is the consistency you prefer, about 1 cup of broth depending on the water content of the squash you use.

  7. Add salt to taste. 

 

Notes

  • I cooked a large slice of banana squash 2 lbs, 12 oz. which ended up to be 1 lb, 11 oz. after it was cooked and skin/seeds were removed.

  • The amount of salt you will depend on the squash you use, how much you season it when roasting it and the type of broth you use.  Season to taste before serving.

  • The amount of maple syrup you will need will depend on the sweetness of the squash you use.  I like this soup more on the sweet side, so I drizzle in a little extra to taste.

  • You may also add more curry paste for a stronger curry flavor.  

  • Alternatively, if you don't have a stick blender, you can puree the squash flesh in a blender before adding it to the pot.

  • You can also cook the squash in a slow cooker instead of the oven.  It will take about 6 hours on low.  

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