November 27, 2010

Curried Butternut Squash Soup

Just a short post today because I'm still recovering from a quick trip back to Portland. Dinner at Paley's Place was divine. The drive back to Tennessee was much too long. Anyway, if you have some butternut squash laying around and want a nice, quick soup, here you go. Conveniently, it's vegan, tasty, and warming on a cold Fall day.



Curried Butternut Squash Soup
1 butternut squash
1-14 oz. can coconut milk
1 cup vegetable stock or water
Thai red curry paste or other curry mixture
salt to taste

Quarter the squash and remove the seeds. Place the pieces skin-side up on a baking sheet and bake at 375°F for about an hour. The squash should be soft and completely cooked, and should be easy to remove from the skin with a spoon or other scraper.

Purée the squash with the coconut milk and vegetable stock or water, then heat to a simmer, stirring frequently. Add the curry seasoning you're using to taste--some of us like things hot and some don't. Adjust the seasoning by adding salt as needed.

Serves four as a starter, or two hungry people for lunch.

Next up: meat geekery in Portland, sausage, and yet another garden update!

4 comments:

  1. This would be a big hit at my house! It sounds easy too!

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  2. It's very easy, and surprisingly good. The coconut milk gives it the creaminess you'll want without any dairy.

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  3. This recipe is right up my alley. It looks simple and nothing beats a warm bowl of soup at this time of year. Is Thai the brand of curry paste you use?

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  4. Thai red curry is a style of curry rather than a brand. It generally comes in paste form, but sometimes you can find a dry spice mix, which is what I used. Any curry you like will work in this soup, I just happened to grab some Thai red curry spice mix.

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