I had a butternut squash to use up and one of my first thoughts was to make soup with it. Honestly, I'm not a huge fan of butternut squash. I like it but get sick of it pretty quickly... I think it's a bit too sweet for my natural taste preference. Because of that, I wanted to offset the sweetness of the squash as much as possible, and Thai flavors are perfect for that.
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| thai butternut squash soup |
Ingredients:
4 c. peeled and cubed butternut squash
3 c. vegetable or chicken broth
a big splash of dry white wine - about 1/4 c.
1 small or 1/2 of a large onion, diced
3 stalks celery, chopped
3-4 cloves minced garlic
1-2 T. sesame oil
1 tsp curry powder
1/2 tsp ground ginger
1/2 tsp ground coriander
1/4 tsp turmeric
1/4 tsp paprika
1/4 cayenne (optional)
1/3 plain yogurt
1 lime
finely chopped cilantro & peanuts for garnish
salt & pepper
Instructions:
In a large pot, saute onions, garlic, celery, and spices in the sesame oil over medium heat for a few minutes, or until the onions and celery are just starting to become tender. Add the white wine and cook for a couple more minutes. Add the butternut squash and broth and simmer for about 20 minutes, or until the squash is fork tender.
Turn off the heat and remove the pot from the stove. Puree the soup until smooth, either with an immersion blender, or by pouring it into a blender and then back into the pot. Once the soup is pureed, return to the stove on low heat. Stir in the plain yogurt until throughly combined. Add more broth or water if soup is too thick.
Garnish with cilantro, peanuts, and a squeeze of lime juice.
Serves 4-6.
adapted from this recipe
