Have you ever bought something, and then forgotten you had it? Well, it happens to me all the time, with the most recent items being sour cream and a butternut squash. Sadly the sour cream didn't survive my bought of forgetfulness, but the squash did! Thank goodness they last forever. I don't even know what made me think of that squash, but for some reason I suddenly remembered it while at work today. Actually, I also remembered the sour cream, and was going to use both, but it was kind of moldy. Oops!
What to do with that squash though? I really didn't want to roast it. But then I thought that I could make a soup...heck, I could even use some of my most recently made stock (recipe still to come). Looking around, I realized that I had several tins of coconut milk and some lovely red curry paste in my pantry. A Thai inspired soup suddenly sprang to mind and off to work I went. The heat from the curry adds such a lovely depth and warmth to the soup, and the coconut milk cools that heat down, and helps give the soup a luscious creamy texture.
Give it a try, it's a great pick me up for a cold Fall or Winter day - we're back to Fall here, though I'm sure Winter will make another appearance soon enough.
Curried Butternut Squash Soup
15 mL olive oil
100 g onions, diced
500 g butternut squash, peeled and cubed
15 mL red curry paste
250 mL veggie stock
1/2 tin coconut milk
In a large pot heat olive oil over med-high heat. Add onions and cook, stirring, until softened and translucent. Add curry paste and stir to coat onions.
Add cubed squash and veggie stock, bring to boil. Once at a boil, reduce heat and simmer until squash is tender enough to be mashed with a fork. Using a potato masher or hand blender, mash/puree squash. Once uniform, stir in coconut milk and serve.
Makes enough for three.