Thai Coconut Butternut Squash Soup
INGREDIENTS
- 2 tablespoons coconut or vegetable oil
- 2½ pounds (1kilo) butternut or kabocha squash, peeled, seeded, and cut into 1-inch pieces (about 4 cups)
- 1 large yellow onion, chopped
- 4 large garlic cloves, chopped
- 2 inch piece fresh ginger, grated
- 2 - 3 tablespoons Thai red curry paste (see note above about vegan brands of paste)
- ½ teaspoon coarse kosher salt, more to taste
- 1-2 tablespoons agave (or honey, not vegan)
- 1 tablespoon fresh lime juice
- 5 cups vegetable broth (or chicken - not vegan, obviously) (1liter)
- 1 cup coconut milk (save the rest of the can for drizzling) (250ml)
- Handful fresh mint or cilantro leaves, chopped
Instructions:
- Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. When the oil is shimmering, add onions and cook until soft and translucent (about 5-7 minutes). Add squash, garlic, ginger, curry paste, and salt. Stir to combine and cook for 1 minute, until garlic is fragrant. Add broth and bring to a boil, then reduce heat and simmer until squash is completely soft, about 20-25 minutes.
- While soup is simmering, make Spiced Candied Peanuts (if using)
- Blend soup well using a stick blender or, working in batches, transfer soup to a blender (do not fill blender more than halfway with hot liquid and use a kitchen towel to protect your hand from any escaping steam). Purée soup and add back to the pot. Add coconut milk and re-heat the soup until just hot, then stir in the lime juice and honey, and adjust the seasoning with salt. Ladle soup into individual bowls. Use a spoon to drizzle a bit coconut milk over each bowl. Top with Spiced Peanuts and a sprinkle of cilantro or mint.
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