Saturday, December 29, 2012

Curried Butternut Squash Soup

The secret to making this soup is buying pre-cut butternut squash and using an immersion blender. It is more expensive, but a total time saver!

From the December 2012 issue of Cooking Light'

Ingredients


  • 1 (2 1/2-pound) butternut squash, peeled, seeded, and cut into 2-inch cubes
  • 4 teaspoons canola oil, divided
  • 3/4 teaspoon kosher salt, divided
  • 1 cup chopped onion
  • 3 cups no-salt-added chicken stock
  • 4 teaspoons red curry paste
  • 1 1/2 tablespoons fresh lime juice
  • 1 (13.5-ounce) can light coconut milk
  • 1/4 cup cilantro leaves
  • 1/4 cup flaked unsweetened coconut, toasted
  • 2 small Thai red chiles, thinly sliced

Directions
1. Preheat oven to 450°.
2. Line a rimmed baking sheet with parchment paper. Place squash in a bowl, and drizzle with 1 tablespoon oil. Sprinkle with 1/4 teaspoon salt, and toss. Bake at 450° for 35 minutes or until golden and tender.
3. Heat the remaining 1 teaspoon oil in a large saucepan over medium heat; swirl to coat. Add onion; cook 5 minutes, stirring occasionally. Add squash mixture, stock, and curry paste. Sprinkle with the remaining 1/2 teaspoon salt, and bring to a boil. Reduce heat, and simmer for 15 minutes, stirring occasionally. Remove from heat; stir in lime juice and coconut milk. Let stand for 15 minutes.
4. Place half of squash mixture in a blender, and blend until smooth. Pour soup into a bowl. Repeat. Divide the soup evenly among 8 bowls, and top evenly with cilantro, coconut, and chile slices.

Notes:
We served ours with some garlic naan bread, but any fresh bread would suffice. We substituted chicken stock with smoked turkey stock.
Make it Vegan/ Vegetarian! Swap chicken stock for vegetable broth.

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