November 26, 2008

Curried Butternut Soup

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.

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